RECIPE: Leche Merengada Punch

Leche Merengada Punch recipe courtesy of Chef Julian Bond

  • Nov. 23, 2011 12:00 p.m.

(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.

 

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