This recipe serves two, but it doubles (or triples, etc.) easily, depending on the space in your freezer. In my freezer, I obtained my ideal level of slushiness (with lots of flaky ice crystals, but still drinkable through a straw) after about 3½ hours. If the mixture freezes solid, place it in a blender to break it up before serving.You can also serve leche preparada well chilled, without freezing it.
2cups(500 ml) whole milksee Notes
2tbsp(30 g) sugar,or more (or less) to taste
Peel of 1 lemon,yellow part only
Ground cinnamon for serving
Combine the milk, sugar, cinnamon stick and lemon peel in a medium saucepan and heat until the sugar dissolves and the milk begins to boil, stirring frequently.
Remove from the heat and let infuse for 15 minutes. When the mixture is still warm, taste it for sugar and add more if desired.
Strain the milk through a fine-mesh sieve into a shallow freezer-safe container with a lid and let cool, uncovered, to room temperature.
Put the lid on the container and place in the freezer. After about 2 hours, stir the mixture with a fork to break up the ice crystals. Repeat every 30 minutes until you obtain your preferred level of slushiness.
Pour into two glasses, sprinkle with ground cinnamon and serve right away.
I've yet to experiment with alternative milks and sweeteners, but imagine this recipe is easily adaptable.