Maple Pecan Tres Leches

  • Category: Desserts

  • Difficulty: Moderate

  • Servings: 24 slices

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Some people love custards while others prefer cakes. This decadent yet light and airy dessert sits somewhere in between, with a luscious texture that will please both types! A yellow sponge cake is bathed in a sweet 3-milk mixture infused with Teeccino Maple Pecan and then topped with a thick garnish of fluffy and subtly sweetened whipped cream that tempers its overall sweetness.

Although any Teeccino blend will work splendidly with this cake, the Maple Pecan adds that little twist of fall with some darker, more robust notes.


  • 1 cup milk (preferably whole but any milk or non-dairy alternative is ok)
  • 2-3 tbsp [Maple Pecan Chicory Herbal Coffee]
  • 8 tbsp (1 stick) unsalted butter, cubed and room temperature
  • 2 cups all-purpose flour (or gluten free all-purpose flour)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 large eggs, room temperature
  • 2 cups coconut palm sugar
  • 2 tsp vanilla extract

For the milk mixture:

  • 1 (14 oz) can sweetened condensed milk (or sweetened condensed coconut milk)
  • 1 (12 oz) can evaporated milk (or evaporated coconut milk)
  • 1 cup heavy cream or whole milk (non dairy milk is fine but will have to be reduced to thicken)
  • 1 tsp vanilla extract

For the stabilized whipped topping

  • 2 cups heavy whipping cream (or chilled coconut cream)
  • 2 tbsp coconut palm sugar
  • 1 tsp vanilla extract
  • Optional: ½ tsp xanthan gum or cream of tartar

Teeccino Maple Pecan Herbal Coffee & Tea

We made this recipe with Maple Pecan, one of our boutique blends that has all the rich nuttiness of a pecan pie for gratifying indulgence without the calories! Maple Pecan herbal coffee and tea is lightly sweetened with dates and figs and enriched with golden roasted almonds ~ the perfect low calorie dessert drink!

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  1. Preheat the oven to 325°F and line the bottom of a glass 9x13” baking dish with parchment paper then spray the entire dish and parchment with cooking spray.
  2. In a saucepan, combine butter, milk, and Teeccino over low heat, stirring until butter is melted. Allow the Teeccino grounds to steep for a couple of minutes before straining the mixture into a heat safe bowl or measuring jug and let cool slightly.
  3. In a separate bowl, whisk together flour, baking powder, salt and cinnamon; set aside.
  4. Using a stand mixer fitted with a paddle attachment, beat the eggs on medium speed for 30 seconds then slowly incorporate sugar until combined.
  5. Beat the mixture on medium high for 5-7 minutes, until it is thick and glossy.
  6. Reduce the mixing speed to low and slowly add the strained milk mixture and vanilla extract into the eggs. Make sure the milk mixture is not too hot or it will scramble the eggs!
  7. With the mixer still on low, add the dry ingredients in 3 stages, until incorporated, scraping down the sides of the mixing bowl in between each addition. Do not overmix!
  8. Transfer the batter into the prepared baking dish and bake for roughly 35-40 minutes, rotating the dish halfway through. *Note* Since we are using coconut palm sugar, the bake time may be slightly reduced, so make sure to check on the cake about 25 minutes in or when you begin to smell it. Insert a cake tester(or toothpick) to ensure doneness. If it comes out clean, it’s done. There may be some browning around the edges.
  9. To prepare the milk mixture for soaking the cake, microwave the sweetened condensed milk in a heat-safe bowl covered tightly with plastic wrap on low (10%) power for 15 minutes, stirring it every 5 minutes or so. *Note* If you don’t stop and stir it, it will explode! You can also avoid this step altogether and just use less of the other 2 milks so the mixture is not too thin.
  10. After 15 minutes the sweetened condensed milk will become a thick caramel that will add body to the milk mixture. Add the other 2 milks to the caramel and whisk to combine.
  11. Once the cake is out of the oven and has cooled for about 40-60 minutes, poke holes in the cake with a fork or skewer and pour the milk mixture evenly over top, so it seeps into the holes and surrounds the entire cake.
  12. Make sure the cake has come to room temperature before putting it in the fridge to chill for at least 6 hours or overnight.
  13. To make the whipped topping, use the stand mixer with a whisk attachment and whip the heavy cream to soft peaks then add vanilla and sugar and an optional dash of xanthan gum or cream of tartar before whipping the rest of the way to medium/stiff peaks. You can prepare this ahead of time since it will be stable or right before serving the cake. Make sure the cake is properly chilled before spreading the whipped cream.
  14. Finish the cake with a generous sprinkle of cinnamon and it’s ready to enjoy! Maple sugar, maple leaf candies, or crushed maple cookies are some optional garnish ideas to consider.