🇪🇸 Spain · Drinks
Leche Merengada (Meringue Milk)
By eatmundo · July 7, 2026
Leche Merengada is a traditional Spanish cold drink, a refreshingly sweet and aromatic milk infused with lemon peel and cinnamon, then lightly frothed with beaten egg whites. It's a delightful, unique beverage, especially popular during warmer months, offering a creamy texture and delicate spice.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, combine 1 liter of whole milk, 150g of granulated sugar, the peel of 1 large lemon (ensure no white pith is included to avoid bitterness), and 1 cinnamon stick (about 7-10cm long).
- 2
Heat the mixture over medium-low heat, stirring occasionally, until the sugar completely dissolves and the milk is just about to simmer (around 80-85°C / 175-185°F). Do not let it boil, as this can curdle the milk.
- 3
Remove the saucepan from the heat. Let the milk mixture cool down completely to room temperature, which will allow the lemon and cinnamon flavors to fully infuse. This usually takes about 30-45 minutes.
- 4
Once cooled, strain the milk mixture through a fine-mesh sieve into a clean bowl or pitcher to remove the lemon peel and cinnamon stick. Cover and refrigerate for at least 2-3 hours, or preferably overnight, until thoroughly chilled.
- 5
Just before serving, in a very clean, dry bowl, beat 2 large egg whites with an electric mixer on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
- 6
Gently fold the stiffly beaten egg whites into the chilled milk mixture using a spatula, incorporating them until no large streaks of white remain, but the drink remains light and frothy.
- 7
Pour the Leche Merengada into individual glasses. Garnish each serving with a light dusting of ground cinnamon on top.
- 8
Serve immediately. This refreshing drink is best enjoyed very cold, perhaps with a straw or spoon to enjoy the meringue foam.
Frequently Asked Questions
Can I use low-fat milk for Leche Merengada?+
Whole milk is traditionally used and provides a richer, creamier texture and flavor. While you can use lower-fat milk, the drink might be less indulgent and slightly thinner.
Why is it important not to boil the milk?+
Boiling the milk can cause it to curdle, especially with the addition of lemon peel, and it can also create a skin on top, which is undesirable. Gently heating is key for infusion.
How long does Leche Merengada keep in the refrigerator?+
It's best consumed within 24 hours of preparation, especially due to the raw egg whites. The meringue foam will also start to dissipate over time.
Can I make a non-alcoholic version?+
This recipe is already non-alcoholic. If the question implies a version without raw egg whites: you could use a meringue powder substitute or omit the meringue for a simpler spiced milk, but it wouldn't be 'merengada.'
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
