Yieldyields about 5 cups
1¾ cup coconutmilk cream (see recipe on this website)
1¾ cup cashewmilk cream (see recipe on this website)
1.33 cup almondmilk cream (see recipe on this webstie)
1 tablespoon mapple syrup
2 pitted large dates (if making the shake)
1 tablespoon arrowroot
1) For the three cream milks specified on this recipe, follow the coconutmilk cream, almondmilk cream and cashewmilk cream recipes I posted on this website.
2) On a large glass, mix specified amount of each milk and stir.
3) Add one tablespoon mapple syrup and stir. Add arrowroot and stir.
4) Cover and place in the frigde for at least 2 hours before consumption. The mixture will become thicker, reacher in flavor. The flavors will blend very well. Overnight it will become even better. It will keep up to 3 days in the fridge. It also can be stored in the freezer. Once frozen, it could be cut in pieces and used as needed in shakes, fruit places, ices or as ices white ice cubes!
I found today that this creamy sweet smooth milkcream is absolutely perfect for a cream milk shake. More than a share, it is a creamy milk. For a shake, put 2 cups of this creamy milk in the blender. Add to pitted large dates and blend. Add half medium very very sweet galia melon and blend until smooth. Drink immediately. It will be sweet, smooth, creamy, creamy and with a flavor that is difficult to discribe. This flavor comes from mixing the three sort milks in the given quantities!! That is what makes it unique as the original Dulce de las Tres Leches also is.
Jirizarry's ThoughtsBy jirizarry
This recipe was born today when I used the left over milk from making “Dulce de las Tres Leches” (Three Sort Milk Dessert – not the cake) raw version, for a shake. The original cooked recipe comes from Puerto Rico. Well, it also exists in Colombia and Venezuela, but I know it from Puerto Rico. This is not the recipe for the dessert, it is for the mixture of the creamy three sort milk raw I came up with. It is a drink, a sauce, a cream… It can be used for soups, creamier and sweeter consistency, in a shake, flan, desserts, you name it. I think it would make a great egglessnog sprinkel with cinamon for the festivities.
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