Leche Merengada, a refreshing Spanish beverage with a rich history, is deeply rooted in the cultural tapestry of Spain. It originated during the Moorish occupation of the Iberian Peninsula, when Arab influences began shaping Spanish cuisine.
During the Moorish rule, Middle Eastern culinary techniques and ingredients infused Spanish cuisine. The extensive use of dairy products, spices, and methods like making meringue were introduced. Leche Merengada evolved from a traditional Arab drink called “sherbet,” a sweet, flavored beverage made with fruit juices, water, and sugar, often served chilled.
As Spain underwent various cultural and culinary transformations, Leche Merengada emerged as a distinct and beloved concoction. Its name translates to “meringue milk,” hinting at its key ingredients: milk and meringue. To make it, simmer milk with sugar, cinnamon, and sometimes lemon zest. Once the mixture cools, strain it to remove any solids, resulting in a smooth, creamy base.
Key Ingredient: Meringue
The defining element of Leche Merengada is the addition of meringue. Whip egg whites and sugar until stiff peaks form, creating a fluffy foam. Gently fold this foam into the chilled milk mixture. This step enhances the drink’s texture and adds a subtle sweetness and a frothy layer on top, making it visually appealing.
Leche Merengada gained popularity across Spain, especially during the hot summer months when its refreshing qualities provided relief from the sweltering heat. It became a staple of Spanish cuisine, often served as a dessert or a midday treat alongside pastries or churros. Spanish culture intertwines food and drink with social gatherings, celebrations, and family traditions, making Leche Merengada culturally significant.
Today, Leche Merengada remains a cherished part of Spanish gastronomy. Locals and visitors alike enjoy it as a delightful reminder of Spain’s vibrant culinary past and its enduring legacy of innovation and adaptation. Whether sipped leisurely at a bustling café in Barcelona or prepared at home with cherished family recipes, Leche Merengada continues to evoke the essence of Spanish culture and tradition in every refreshing sip.
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Spanish Meringue Milk Leche Merengada
Ingredients
Instructions
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Put the milk, the cinnamon stick, the lemon peel and the normal sugar in a saucepan. Wait until it starts to boil. When it starts to boil turn off the heat and let it cool.
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Place the cooled milk mixture in a suitable container and put it in the freezer. It won't freeze completely, but it will cool down to near freezing. This means approximately 2 hours of time.
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Place the egg whites in a deep bowl. Add powdered sugar to it and obtain a solid meringue by beating until it reaches a consistency that will not fall to the ground when you turn the bowl upside down.
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Remove the milk mixture that you put in the freezer, which is close to the freezing level but is still liquid. Pour the meringue you have prepared over it and mix it with a wooden spoon, using slow movements from outside to inside, without deflating the meringue.
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Portion the mixture into glasses and decorate with a pinch of ground cinnamon. Bon Appetit!
