Homemade Merengada Milk: In 5 Steps

Hello friends of Paulina Cocina! How are you? We know that in the countries of the northern hemisphere the heat is already starting to take its toll, so today we propose a drink to refresh your afternoon with lots of flavor: Milkshake.

Although this delight, as simple as it is tasty, You can enjoy it in some bars or ice cream shops, the richest version is the one homemade milkshakesince it has few ingredients and is very easy to do.

For this reason, and as we are at the service of our community, we bring you all the information about this creamy drink, from its history, the reasons for making it, the keys to not failing in the attempt and, as always, a recipe for milk meringue quite complete to delight everyone.

About Merengada Milk

The custard milk It is a traditional spanish drink made from milk, egg white, sugar, cinnamon and lemonThe mixture of these ingredients is placed in the freezer until it obtains a texture similar to that of slush, although there are those who prefer to enjoy it very cold but without it freezing.

This drink owes its name to the combination of its Main ingredients: milk and meringue. The latter is obtained from egg whites beaten with sugar until reaching a light, foamy consistency, which is incorporated into milk flavoured with lemon and cinnamon. The result is a refreshing and sweet drinkperfect to combat the heat.

Origin of milk meringue: Spanish tradition

The custard milk It has its roots in the Iberian Peninsula. Although the exact date of its invention is not known, it is known that it became popular during the 19th century, especially in Madrid, where it became an emblematic drink of the ice cream parlors and cafes.

During the 19th and early 20th centuries, families often prepared the homemade version, especially during the summer months, and it was particularly popular with children. A striking drink that was served in tall glasses, often accompanied by a straw, and was enjoyed both in its liquid form or as a milk slush.

5 Reasons to prepare homemade milk pudding

1. Sweet and aromatic flavor: The combination of cinnamon and lemon gives it a distinctive, sweet and slightly citrusy flavor.
2. Creamy texture: Thanks to the Italian meringuethis drink has a soft and creamy texture which makes it irresistible.
3. Freshness: Served very cold or in its slush versionis the perfect option to cool off on hot days. The kids will love it.
4. Versatility: Although it is primarily enjoyed as a drink, it can also be used as a base for desserts and ice creams.
5. Tradition and nostalgia: This drink evokes childhood memories, grandmother’s recipes and shared moments.

How to make milkshake: frozen or cold?

Making milk meringue at home is easier than it seems. Basically, you need milk, sugar, egg whites, cinnamon and lemonThe milk is heated with sugar and flavourings, then allowed to cool.

Then, add the meringue and mix everything with circular movements. The key is in cool the mixture sufficiently so that it acquires that creamy texture that can be simply cold or slushy, according to personal taste.

He milk slush It is a variant of this drink that has become popular for its refreshing capacity, similar to that of ice cream. To make it, just put the meringue milk in the freezer and scrape the mixture from time to time to obtain that characteristic crystallized texture.

Merengada milk and its differences with other similar drinks

• Curly milk: While the custard milk It has egg whitethe curly milk has the same ingredients, except the meringue.
• Smoothies: Milkshakes usually contain a base of ice cream or fruit mixed with milk, unlike milkshakes which only contain lemon peel for flavoring.
• Prepared milk: This drink is simply milk with sugar and sometimes spices, without the addition of beaten egg whites.

6 Tips for preparing homemade milkshake

1. Use whole milk: It gives a richer and creamier texture to the drink.
2. Perfume the milk: Don’t skimp on the cinnamon and lemon. These ingredients are what give it its characteristic flavor and aroma.
3. Perfect meringue: It is important that the egg whites are well beaten before adding them to the milk.
4. Proper cooling: To obtain a good texture, it is important to cool the mixture sufficiently. For a smooth slush versionyou have to scrape the mixture with a fork every half hour while it is freezing.
5. Sweeten to taste: It is possible to use common or brown sugarOf course, it is better to taste the mixture before cooling it, to find the desired sweetness.
6. Try it out: Those who do not consume dairy products can try making this drink with oat milk or water, or with almond milk.

5 Accompaniments for the milk meringue granita

1. Homemade churros: With their crispy exterior and soft interior, they are a perfect accompaniment.
2. Fartons: These long, fluffy buns typical of the Valencian Community They are excellent to accompany the slush.
3. Ensaimadas: Mallorcan ensaimadas, with their spongy texture and sweet flavour, perfectly complement the milk slush for a complete snack.
4. Cookies: Butter cookies or traditional Maria cookies are a simple but delicious accompaniment.
5. Biscuits: A piece of orange, lemon, vanilla or chocolate cake can go wonderfully with granita, creating an incredible contrast of flavours.

Follow me on Instagram (here)
And on YouTube I upload new recipes every week (click here)

Recipe for Merengada Milk

Yield: 4 servings

Total preparation time: 3 hours (including cooling)

Ingredients

• 1 liter of whole milk
• 200 grams of sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 2 egg whites
• Cinnamon powder for sprinkling

How to make milk meringue step by step

1. In a saucepan, heat the milk with the cinnamon stick and lemon peel. Let it simmer. boil gently for a few minutes to allow the flavours to infuse. Remove from heat and allow to cool.
2. While the milk cools, make the meringue beating the egg whites with the sugar until firm peaks form.
3. Add the meringue to the cold milk, mixing with gentle, circular movements to prevent air loss.
4. Pour the mixture into a container and place in the freezer. For a slushy textureyou can scrape the mixture with a fork every half hour until it reaches the desired consistency.
5. Serve in tall glasses and sprinkle with ground cinnamon before enjoying.