Spanish cinnamon meringue milk (Leche merengada)

1. Bring the milk to the boil with the cinnamon stick, a strip of lemon peel and two-thirds of the sugar, then take off the heat.

2. Cover and leave to cool completely to infuse, then remove the cinnamon and lemon peel.

3. Put the milk in a metal bowl in the freezer for 2-3 hours until it starts to freeze at the edges (stir every hour).

4. Whisk the egg whites with a pinch of salt until foamy, then gradually add the remaining sugar and beat to stiff, glossy peaks.

5. Whisk the half-frozen milk and gently fold in the meringue until you have a light, frothy, slushy drink.

6. Pour into glasses, dust with ground cinnamon and serve immediately.

Tip: Half drink, half ice cream – if there's any left, put it back in the freezer and stir again before serving.