I recently made a Tres Leches cake for my blog. For those not familiar with Tres Leches, it is a dense sponge cake that has been soaked in a syrupy mixture of evaporated milk, sweetened condensed milk, and heavy cream, hence the name Tres Leches (three kinds of milk). The cake is then topped with whipped cream making it a decadent Latin-American treat.
When making this cake it is always assured that you will have leftover milk syrup. Instead of dumping it down the sink, I thought, “why not make coffee with it?” The result was spectacular!
Tres Leches Latte
A Tre Latte Latte! (Italian for Tres Leches Latte)
The Tres Leches milk syrup is roughly 2 parts evaporated milk, 2 parts sweetened condensed milk, and 1 part heavy cream. Since you will surely want to share with your friends the easiest recipe is as follows.
Stir together:
- 1-14 oz can of evaporated milk
- 1-14 oz can of sweetened condensed milk
- 1 cup heavy cream
For my latte, I started with a 4 oz espresso.
Steam: 5 oz milk, 3 oz Tres Leches syrup, and 1/4 tsp vanilla extract.
For the really cool layered look first: put the milk in the cup, wait until it’s settled, and then add the espresso very slowly. It will automatically separate. Don’t even try to count the calories! Just enjoy!
Layered Latte
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