Meringue milk

Or as we call it in Spain "leche merengada". The recipe I got it from an old link that doesn't work anymore from Editorial Bitacora if I remember well. You just have to boil in a saucepan 1 litre of milk with 200 grams of sugar (a little less tan 1 cup), a grated lemon rind and a cinnamon stick, stirring it a little bit. In a bowl you beat two egg whites and add them to the milk once it's cooled off. You serve it very cold, maybe setting the saucepan overnight in the refrigerator and for 35 to 45 minutes or even 1 hour in the freezer before serving in tall glasses with sprinkled powder cinnamon and fresh cherries.

It's a delicious summer refreshment for merienda (the snack between lunch and dinner we have in Spain) or even for dessert. It reminds me of Benidorm or Valencia, this Mediterranean fresh breeze which is delicious and fruity to drink by the sea.