What To Do With Dulce de Leche
If you have a sweet tooth odds are you've already discovered dulce de leche. This creamy caramel confection (which translates from Spanish as "candy of milk") is simply addictive. Its luscious texture and golden color enhance any dessert you can dream of but there is so much more you can do with it.
Where does Dulce de Leche come from?
Dulce de leche is rumored to have originated in Argentina but dozens of versions exists across Latin America. It is made from a mixture of milk and sugar cooked over low heat until it thickens and becomes golden brown. Some versions are are thicker and darker while others are lighter and creamier, but all variations are equally delicious.
Wondering what to do with dulce de leche?
If you love dulce de leche and are wondering what to do with it here are six ideas worth trying:
PERK UP COFFEE
A dollop of dulce de leche in your coffee will add sweetness and creaminess. Try it in your morning cup of joe and you will never want to start your day any other way. This also works nicely in iced coffee or hot chocolate, especially when topped with whipped cream.
SYRUP SUBSTITUTE
Next time you make pancakes or waffles trade maple syrup for dulce de leche. Warm it in the microwave or on the stove and drizzle over breakfast for a morning delight.
BETTER BAKING
Instead of using buttercream to ice cupcakes try using dulce de leche as a topping. These scrumptious banana cupcakesprove just a dollop goes a long way.
TASTIER TOAST
Take a cue from Argentinians and smear dulce de leche on toast for a decadent treat. For Americans, this would be the equivalent of a peanut butter sandwich.
FRUIT DIP
Dulce de leche makes a fun dip for fruit. Try pairing it with sliced apples, bananas, grapes or strawberries for starters. You could also try dipping fruit skewers.
SAVORY TWIST
If you adore sweet and savory combinations try pairing dulce de leche with cheese (after all, they are both made from milk). Sounds yummy? Then you'll love this grilled cheese sandwich with dulce de leche.
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