Merengue milk without egg

Merengar milk is one of the most popular summer drinks, for its aromatic flavor and freshness. Traditionally, it is made with beaten egg clear, an ingredient that provides texture and consistency to the drink. However, many are allergic people to this product and, therefore, in recipes we give you an equally delicious alternative.The meregated milk without egg that we propose is equal to the original with a variation: we will add cream of milk to simulate the same consistency. You dare? Keep reading and discover how to make merenglected milk with cream.

Ingredients to make merengined milk without egg:

1. We pour the milk into a saucepan or pot, add the cinnamon and sugar branches, and put the preparation to heat over medium heat. Likewise, to further aromatize meringue milk without egg, we cut thick lemon peel slices and incorporate them.

Trick: In order not to alter the taste of merengada milk, it is important not to cut the white part of the lemon when extracting the zest.

2. Let milk infuse and boil for a few minutes. Then, we set aside the saucepan of the fire and let it cool completely.

3. While the homemade merengada milk is cooled, we ride the milk cream with the help of electric rods. This step is optional, although if we want to obtain the same consistency that the egg gives, we recommend carrying it out. Another totally valid option to thicken milk is to use ice cream.

Trick: In some countries, milk cream is known as cream.

4. When egg-free milk is totally cold, we cast it to remove the cinnamon branches and lemon zest. Done this, we incorporate the mounted milk cream making enveloping movements with a spatula or spoon.

5. Praise! We serve the merengined milk with cream in medium-large vessels and sprinkle some cinnamon powder. As you can see, the recipe for menged milk without egg is equally delicious as the traditional one, so that all those people with allergy to this product can also enjoy that refreshing drink.