RECIPE: Leche Merengada Punch
(Spanish Twist on Holiday Egg Nog)
2 1/2 cups milk
2/3 cup caster sugar
2 lemon zest strips
1 whole cinnamon stick
sp natural vanilla extract
4 egg whites
to taste ground cinnamon
white rum (optional)
In saucepan, combine milk, sugar, lemon zest, cinnamon stick and vanilla extract and cook over medium heat. Bring to light boil then reduce heat; stirring occasionally, simmer for 20 minutes.
Beat egg whites with electric beater until firm peaks form. Reduce mixer speed and gradually pour in hot milk mixture.
Beat until well combined and frothy. Remove lemon zest and cinnamon stick. Pour into chilled punch bowl and refrigerate for 1 hour or until cold.
Serve as a non-alcoholic milk punch or add to taste chilled white rum, stir before serving.
Ladle into individual glasses and sprinkle with ground cinnamon. Enjoy.
COMMENTS
Let's keep comments:
We ask that all participants own their words by logging in with their Facebook account. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters.
We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. Please see our FAQ if you have questions or concerns about using Facebook to comment.