Leche Merengada

Combine the milk, granulated sugar, cinnamon stick, and lemon peel in a pot. Cook over low heat until it starts to boil. Remove from heat and allow to cool until it reaches room temperature.

Once cooled, transfer the milk (without the lemon peel and cinnamon stick) to a plastic container and freeze it for 2 hours, stirring it every 30 minutes.

When the 2 hours are almost up, make the meringue. Place the 3 egg whites and the powdered sugar in a clean mixing bowl. Beat with the regular beaters of your electric hand mixer or stand mixer until there are soft peaks when you remove your beaters from the bowl.

Using a rubber spatula, gently fold the frozen milk into the meringue until a soft texture is achieved. Do not add all the milk at once, but incorporate it in small increments.

Serve in tall or short glasses topped up with a dash of ground cinnamon and freshly grated lemon zest.