<p><a href="http://www.everydaytreats.com/wp-content/uploads/6a00d8341db04e53ef0120a8f1abc0970b-pi.jpg" style="display: inline;"><img alt="3497381067_0aaf518c4c" border="0" class="asset asset-image at-xid-6a00d8341db04e53ef0120a8f1abc0970b image-full " src="http://www.everydaytreats.com/wp-content/uploads/6a00d8341db04e53ef0120a8f1abc0970b-800wi.jpg" title="3497381067_0aaf518c4c" /></a> <br /><em>Image via <a href="http://www.flickr.com/photos/masaassassin/3497381067/in/photostream/">masaassassin on Flickr</a></em> <em>under a Creative Commons license</em></p><p>I am Hispanic. This means a lot, but one of the things it means is that I love canned milk. I pour condensed milk on fruit, stir it in my espresso, use it to make arequipe (<em>dulce de leche</em> to argentines and gringos). Carnation milk makes creamy tomato soup to die for. </p><p>The New York <a href="http://www.nytimes.com/2010/03/03/dining/03milk.html?ref=global-home#">times has a story on how America is discovering canned milk</a>. (Do not be discouraged by the vile dessert photographed -- what an unappetizing choice!) -- and I think you should too. I&#39;m trying the coconut <em>brigadeiros</em>, but if you&#39;re not familiar with canned milk cooking what you MUST try is <em>tres leches</em> cake. Ironically, <a href="http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/">the best recipe I&#39;ve found is at The Pioneer Woman&#39;s website</a> -- there&#39;s good stuff coming out of <a href="http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/#">Oklahoma</a> kitchens! If you ever wondered what Latin America tastes like, <em>tres leches</em> is it.</p><p></p>
