Chai Tea Tres Leches 1.5

Cake Ingredients:

2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cloves

1 teaspoon cardamon

3/4 cup sugar

1/2 cup vegetable oil

1/2 cup unsweetened almond milk

3/4 cup chai concentrate

1 teaspoon vanilla extract

1 chai tea bag (just the tea leaves)

Cake Method:

*Preheat oven to 350 degrees F. Grease and flour 9in x 13 in baking pan. Set aside.

*Sift flour, baking soda, baking powder, salt, cloves and cardamon. Set aside. In a separate bowl, whisk sugar, oil, almond milk, chai concentrate, vanilla, and the leaves from the tea bag. Add the dry ingredients to the wet ingredients in three batches. Add to prepared pan. Bake 18-22 minutes or until toothpick comes out clean. Let cool in pan for 45 minutes. Prick the top of the cake with a fork.

Los Leches Ingredients:

1 cup unsweetened almond milk

1/2 cup coconut milk

1/2 cup chai concentrate

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 teaspoon cardamon

dash cinnamon

dash black pepper

Los Leches Method:

*Add almond milk to medium sauce pan. Heat over medium low heat until the liquid reduces by half. (Notes: Traditional tres leches calls for evaporated milk… this is my attempt to make vegan evaporated milk [so the three milks are regular almond milk, evaporate almond milk, and coconut milk]. Also, make sure you heat the milk slowly. Rushing this step will leave you with almond milk foam all over your stove).

*Whisk chai concentrate, coconut milk, vanilla, sugar, spices, and ‘evaporated’ almond milk. Once the cake is cooled, slowly pour the milk mixture all over the cake so that it absorbs into the fork holes. Set aside.

The Cream Ingredients:

1/2 cup coconut milk

1 cup soy whip

1 tablespoon sugar

2 tablespoons chai concentrate

1/2 teaspoon cardamon

pinch cinnamon, clove, salt, pepper

1 chai tea bag (just the leaves)

The Cream Method:

*Beat all ingredients until the mixture reaches the soft peak stage (just holds on the end of a spatula).

*Dollop 3/4 of the cream all over the cake. Spread evenly. Refrigerate 1 hour before serving. Serve with remaining cream on the side.

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