Coffee Liqueur Tres Leches Cake Shots are bites of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, served in fancy glasses.
This post is sponsored by Kahlua®
You take one look at these refined Kahlúa Tres Leche Shots and you know you want to dig in.
Tres leches (three-milk) cakes are a Latin favorite. A spongy cake soaked in sweet milk sauce, topped with whipped cream. It’s the kind of dessert one never says no to, whatever the consequences.
Now, imagine a bite of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, and served in your fanciest glasses. How can your guests not love it?
As soon as I was invited to create recipes using Kahlúa for the holidays, this was something I wanted to do. The original idea was to make an actual cake, but it occurred to me that a recipe for the holidays had to be better than just a mere cake. It had to be sexy.
And boy, do they ever look sexy! Black tie sexy.
There was just one problem:
My tester (AKA The Husband) loved this so much that he complained they were too small. He was left salivating for the next. But I insist, a fancy party deserves dainty little desserts. Especially served in fancy flute glasses. Leaving your guests begging for more (or the recipe) is part of the satisfaction of a successful party.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
Coffee Liqueur Tres Leches Cake Shots Recipe
- 1 tablespoon of butter to grease pan
- 1 tablespoon of flour to dust pan
- 2 medium eggs , separated eggs and yolks1/2 cup of sugar, divided
- 3 tablespoons of unsalted butter (1/4 stick) at room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon of vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup of evaporated milk
- 1/3 cups condensed milk
- 1/4 cup skim milk
- ½ cup of Kahlúa
- 1/2 cup of whipping cream , chilled for a day
- 1/2 cup powdered sugar
- Grease and flour a bread loaf baking pan.
- Heat oven to 350 °F [175 °C].
- Using the wire whisk of your mixer beat the white until they form peaks. Add half the sugar and beat until it is incorporated. Pour into a large bowl and reserve.
- Using the paddle attachment of your mixer beat butter and yolks for 3 minutes at medium high speed.
- Add the remaining sugar and beat until it is light and fluffy and has a very light yellow color (about 5 mins). Add vanilla extract then slowly add the flour until it's well-mixed. Remove from the mixer.
- Add 1/3 of the egg whites. Using a spatula, fold in the egg whites into the flour mix. Add the remaining white in two steps folding in each time with the spatula.
- Pour batter into the baking pan.
- Bake until a knife inserted in the center comes out clean and it has a golden color on top (about 25 mins).
- Cool to room temperature before removing from the pan.
- ~To finish
- Mix evaporated, skim and condensed milk.
- Cut 6 circles the size of your flute glasses (use a dough cutter or the same flute glass).
- Divide the Kahlúa equally between 6 flute glasses.
- Place the cake circles in each, and bathe with two tablespoons of the three-milk mixture.
- Chill while you continue with the next steps.
- Chill the mixer bowl and wire whisk for 15 minutes.
- Whisk the whipping cream over medium high speed until it starts to form peaks (about 3 mins).
- Add the powdered sugar and beat until it is mixed in, but careful not to overdo it or the cream will turn into butter. It should form peaks.
- With a spatula, spoon the whipped cream into a piping bag with a star tip. Pipe a swirl into each glass.
- Keep in the refrigerator until it’s time to serve.