Leche Merengada with Cinnamon

Instructions

1. Warm lemon zest, finely grated, milk, sugar and cinnamon in a saucepan, stirring until the sugar dissolves.
2. Keep heat on medium-low, tasting the sweetness and spices after 5 minutes.
3. Strain any zest or large spice pieces; do not allow the milk to scorch.
4. For this original cinnamon adaptation, add 1.5 g ground cinnamon to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide the warm milk into two heat-safe mugs and serve.