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Leche preparada

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.
Servings 2


  • 2 cups (500 ml) whole milk see Notes
  • 2 tbsp (30 g) sugar, or more (or less) to taste
  • 1 cinnamon stick
  • 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.