Serves: 4-6 This combines the warmth of a chai latter with a traditional tres leches cake - a Latin milk soaked sponge cake with a soft and moist crumb.
15-20 oz package vanilla cake mix of choice
1, 14 oz can sweetened condensed milk
1, 14 oz can evaporated milk
½ cup whole milk
2 tsp chai spice
2 cups heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
In a medium saucepan, combine the sweetened condensed milk, evaporated milk, whole milk, and chai spice. Bring to a simmer over medium low heat, then reduce the heat to low and simmer gently for about 15 minutes. Remove from the heat and let cool to room temperature.
Meanwhile, bake the cake in a 9 x 13 inch dish according to package instructions. Let cool completely.
Use a fork or wooden skewer to poke holes generously all over the cake. Slowly pour the milk mixture all evenly all over the cake.
Make the whipped cream: Use an electric mixer to beat the heavy cream, adding the vanilla extract and powdered sugar slowly, until stiff peaks form, about 5 minutes.
Cover and refrigerate at least 2 hours, but ideally overnight.
Spread the whipped cream on top of the cake in a single even layer. Slice and serve with cinnamon or strawberries as desired!