Do you have an abundance of mint growing in your garden?
I do, so I decided to alter my regular Tres Leches recipe by omitting the vanilla and trying to incorporate the pineapple mint from my herb garden. By allowing the mint to infuse into the milk, I ended up with a delicious dessert. It did not have a strong mint flavor, just enough of a hint for you to know that there was some herby goodness happening. In fact, Brett’s comment was, “you should always do this and never use vanilla again”.
You need to plan at least 6 hours in advance for this delicious cake. In the morning, measure out approx. 3 ½ tablespoons of milk (I used half & half and will probably continue to do that) into a small glass container. Gently press 10 – 15 large mint leaves between your fingers and submerge in the milk. Put this in the fridge until you are ready to make the cake. At least 6 hours so that the mint mixes with the milk. **Remember to remove the leaves before using the milk. **
How much of the topping to pour in is a matter of preference. We usually pour most of it in, and then add the rest as we are enjoying the dessert. For some reason we never commit to the full amount up front but always end up using it.