Weasel's Milk

Ingredients:

• 1 liter (4 cups) whole milk
• 1 cinnamon stick
• 2-3 sprigs of fresh lemon verbena (or 1 tablespoon dried)
• 3 cloves
• 4-5 black peppercorns
• 100 grams (1/2 cup) granulated sugar
• 2 egg whites
• Ground cinnamon, for dusting Instructions:

1. Infuse the Milk:

   • In a saucepan, add the milk, cinnamon stick, lemon verbena sprigs, cloves, and black peppercorns.
   • Heat the mixture over medium heat until it starts to simmer, then reduce the heat to low and let it infuse for about 10 minutes. Stir occasionally to prevent the milk from scorching.
   • Remove from heat and let it cool completely. This will allow the flavors to fully develop.

2. Strain and Sweeten:

   • Once the milk is cool, strain the mixture through a fine sieve or cheesecloth to remove the spices and herbs.
   • Return the strained milk to the saucepan and add the sugar. Heat gently while stirring until the sugar is completely dissolved. Do not let it boil. Remove from heat and let it cool.

3. Whisk the Egg Whites:

   • In a clean bowl, beat the egg whites until they form stiff peaks. This will create the meringue.

4. Combine Milk and Meringue:

   • Once the milk mixture is cool, gently fold in the beaten egg whites. Stir carefully to blend without deflating the meringue too much.

5. Chill:

   • Pour the mixture into a container and place it in the refrigerator for at least 3-4 hours, or until well chilled. The flavors will meld together as it chills.

6. Serve:

   • Serve the chilled milk in glasses, dusted with ground cinnamon on top for an extra touch of aroma and flavor.

Enjoy your Weasel's Milk, a unique and aromatic twist on the classic Leche Merengada!