Latin High Tea Experience Recipes

We hope the flavours are still lingering in your memory and you enjoyed the experience as much as we did delivering it.

As promised, here are the recipes made in class, ready for you to replicate and indulge your loved ones!



Three Milks Cake  |  Mexico, Colombia, Venezuela 


Prep Time: 1 hour 50 mins 

Cooking Time: 30 minutes

Yield: 20" round pan

Total Preparation Time: 2 hours, 20 minutes


Sponge Ingredients

  • 130g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs
  • 207g sugar, divided
  • 80ml whole milk

Three Milks Mixture

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 660ml whole milk
  • 1 tsp vanilla extract

Meringue Topping

  • 100g of caster sugar
  • 25ml of water
  • 60g of egg white
  • 1/2 tsp vanilla extract
  • Ground cinnamon, optional for garnish
  • Fresh fruit, optional for garnish


  1. Preheat oven to 175 C degrees.
  2. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
  3. Add the sugar and the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Fold the flour mix into the egg yolk mixture (don't over-mix).
  4. Pour batter into greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  5. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  6. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  7. Use electric beaters to beat the egg whites on high speed into stiff peaks.
  8. Make a sirup by mixing the sugar and water bringing it to boil until it reaches 118C. Gradually add the sirup to the egg whites and continue beating until the meringue looks shiny and forms peaks.
  9. Top up the cake with the meringue. Add cinnamon powder on top, if preferred, and enjoy every bite!





Sweetcorn Cake  |  Venezuela

Prep Time: 10 minutes

Cooking Time: 35-40 minutes 

Yield: 8 servings 

Total Preparation Time: 50 minutes



  • 500g corn kernels, well drained
  • 65g all-purpose or gluten-free flour
  • 1 pinch salt
  • 1/4 teaspoon baking powder 
  • 4 tablespoons butter, at room temperature
  • 90g sugar
  • 2 eggs
  • 200 ml milk
  • 115g cheese, grated

Instructions (Creaming method)

  1. Preheat the oven to 175°C. Grease and 8x8-inch pan.
  2. Mix the flour, salt and baking soda in a small bowl. Set aside.
  3. Whip the butter and sugar with a hand mixer at medium speed until the mixture is pale, about 3 minutes. Add the eggs, one at a time, and continue mixing. Add the milk bit by bit until it’s all been added.
  4. Lower the speed and add the flour mixture, combine until you have an even consistency. Add the cheese and mix until well combined.
  5. Place the mixture in the mold and bake for 35-40 minutes or until its firm and lightly browned.
  6. Let cook completely before serving. 

    Instructions (Express method - Abuela's style)

    1. Preheat the oven to 175°C. Grease and 8x8-inch pan.
    2. Add all ingredients in a blender, and pulse for 1 minute.
    3. Place the mixture in the mold and bake for 35-40 minutes or until its firm and lightly browned.
    4. Let cook completely before serving. 





      Lima Lady's Sight  |  Peru


      Prep Time: 10 minutes

      Cooking Time: 15 minutes 

      Yield: 4 servings 

      Total Preparation Time: 25 minutes


      Manjar (Custard) ingredients

      • 1 can (340g) evaporated milk 
      • 1 can (397g) condensed milk 
      • 2 egg yolks, at room temperature
      • 1 teaspoon pure vanilla extract

      Meringue ingredients

      • 1/2 cup sugar
      • 2 tablespoons Port wine
      • 2 egg whites, at room temperature
      • 1 teaspoon ground cinnamon (to sprinkle)

      Instructions for the Manjar:

      1. Place the egg yolks in a small bowl. 
      2. Mix the evaporated and condensed milks into a large, shallow pan. Boil over low heat for 10 minutes. 
      3. Turn off the heat and take ¼ cup of the mixture; with one hand whisk the egg yolks constantly, with the other hand pour in the ¼ cup of manjar mixture, a little bit at a time.
      4. Pour the manjar/egg yolk mixture back into the pan and add the vanilla extract. Mix well and cook over medium heat for 3 minutes. 
      5. Transfer to individual cups, filling only half way.

        Instructions for the Meringue:

        1. Boil sugar and Port in a pan for 3 minutes. Set aside.
        2. Add egg whites to a clean bowl, Whip them with an electric mixer until fluffy.
        3. Pour in the Port syrup slowly. Beat until thick and glossy.
        4. Fill a piping bag with the meringue and pipe over the manjar.
        5. Sprinkle with ground cinnamon.





          Chocolate Truffles  |  Brazil

          Prep Time: 15 minutes

          Cooking Time: 10 minutes 

          Yield: 20 truffles  

          Total Preparation Time: 25 minutes



          • 1 can (397g) condensed milk
          • 3 tablespoons unsweetened cocoa powder, sifted
          • 1 tablespoon butter
          • Chocolate sprinkles or any other you prefer


          • In a medium non-stick pan, combine the condensed milk, butter, and cocoa powder in medium heat and mix it well.
          • The mixture thickens after about 10-12 minutes, and once you can run your silicone spatula through the middle of it without it running back together for 2-3 seconds, it is done.
          • Pour the mixture onto the lightly greased plate and let it chill (you can accelerate the cooling down by putting the mixture in the fridge for an hour)
          • In the meantime, prepare the candy cups and place the sprinkles in a bowl or a container with a lid.
          • Rub lightly some butter on your hands,  get a tablespoon of the chewy mixture on your hands, and roll into a small ball.
          • Roll it over the sprinkles or put it inside the container, close the lit and carefully shake in circular motion.
          • Place the balls in the candy cups and they're ready to enjoy! 




          MINI AREPAS

          Mini Corn bread  |  Venezuela/Colombia

          Prep Time: 10 minutes

          Cooking Time: 10 minutes 

          Yield: 4 mini arepas  

          Total Preparation Time: 20 minutes



          • 100g Harina PAN pre-cooked white cornmeal
          • 200ml vegetable stock or warm water
          • 1 egg
          • 1 tsp oil + 1 tsp for cooking
          • 1/4 tsp salt


          1. Combine all ingredients (except the oil for cooking) and knead until a smooth dough is form. If needed, add a splash of stock/water. Let rest for 5 minutes. 
          2. Meanwhile, preheat a large cast iron skillet or non-stick pan with the remaining oil.
          3. Form into small discs and cook in hot oil until golden brown (about 3-5 mins). Flip and repeat, adding additional oil as necessary.
          4. Once ready, open in the middle and spread a dollop of butter (optional) and fill with shredded beef, chicken, cheese or ham.





          Cheese Sticks with Guava  |  Venezuela

          Prep Time: 60 minutes

          Cooking Time: 5 minutes 

          Yield: 20 units  

          Total Preparation Time: 20 minutes



          • 400 g all-purpose flour , sifted
          • 125 g butter (soft)
          • 1 egg , at room temperature, beaten
          • ½ teaspoon salt
          • 100 ml lukewarm water
          • 250 g hard or semi-hard white cheese (queso blanco)
          • 250g guava paste (optional)
          • Vegetable or canola oil (for frying)


          1. Add the flour into the bowl and dig a well in the centre.
          2. Add the butter and salt to the centre of the well. Mix until obtaining a sandy mixture.
          3. Then add the egg, then start kneading, gradually incorporating the water until obtaining a smooth, elastic dough that comes off the sides of the bowl.
          4. Knead for 5 minutes. If necessary, add a little more flour or a little more water as needed, to achieve the desired texture.
          5. Cover the dough with a cloth and let it sit at room temperature for 45 minutes.
          6. In the meantime, cut the cheese (and guava paste, if applicable) into sticks about 6 x 2 cm.
          7. Once the dough has been rested, divide it into two pieces of dough and roll it out on a floured work surface into a rectangle about 4 mm thick.
          8. Cut strips about 2 cm wide.
          9. Wrap each strip of dough around the cheese (and guava) sticks.
          10. The cheese (and guava) should be completely covered, so that each round of dough should overlap the previous one by a few millimetres so that the cheese does not come out while frying.
          11. Heat a large amount of vegetable oil in a deep pan to an ideal temperature for frying of 180°C.
          12. When the oil reaches the desired temperature, fry 3 or 4 tequeños at a time so as not to reduce the temperature of the oil.
          13. When they are golden brown, drain them on paper towels.
          14. Serve them immediately.