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.

Sweet and creamy almondmilk cream. It can be used in cereals, desserts, pies, flans, shakes. It is sweet but not so sweet as the cashewmilk cream recipe I posted on this website. Of the my three milk cream recipes (coconut, cashew and almond) this one is less thick of, but it is still more a cream than a very runny milk.

This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.

This cream cheese actually tastes like cream cheese, feels like it, and looks like it. The secret is in the probiotics. Use it for awesome cream cheese, or serve with Bagels and Lox (see my other recipes).

This is a HEAVENLY ice cream! Luv says it tastes like the Brazil Nut Chocolate Gelato that she tried at Whole Foods before we went RAW. Very Yummy! Hope you like it.