With the heat that makes what I most want is to eat fruits, salads and refreshing drinks like this vegan meringue milk, it is not as thick as the traditional one but it is healthier and lighter and it is incredibly delicious.

Meringue milk is usually made with cow’s milk, egg white, cinnamon and white or refined sugar. To prepare our version you can use the vegetable milk that you like the most, although I personally prefer to use almond milk or cashews because they are creamier and do not provide as much flavor as coconut milk. Instead of sugar I have used maple syrup, but any sweetener will work. I also recommend that you taste the mixture in case you prefer to add more sweetener.

Ingredientes

Scale

  • 4 tazas de leche de almendras (1 l)
  • La piel de un limón
  • 1 rama de canela
  • 4 cucharadas de sirope de arce
  • Canela en polvo para decorar

Instructions

  1. Put all the ingredients in a pot or saucepan and stir.
  2. Cook over high heat until it comes to a boil.
  3. Remove from heat, cover and let cool to room temperature.
  4. Strain the milk, store in an airtight glass bottle or container in the fridge until very cold.
  5. Serve with a little ground cinnamon to decorate and add more flavor.
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