”Burnt Milk” Ice

Nieve de Leche Quemada

Preparation info
  • About

    1 quart

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is one of the most famous and characteristic of the Oaxacan nieves. Actually it has two versions, one more distinctively Oaxacan than the other but also harder to approximate here. To add to the confusion, in other parts of Mexico the term leche quemada refers to a rich caramel made by cooking down milk and sugar together to an intensely flavored syrup (it also goes by the name cajeta). Neither of the Oaxacan nieves exactly matches this. In the simpler one,