Introducing sweet condensed almond milk!
If you like Vietnamese coffee as much as I do, you probably know that one of the key ingredient is condensed milk. The thing is, vegan versions are usually made with coconut milk and while I enjoy coconut coffee once in a while, it’s not something I want all the time.
This vegan sweetened condensed milk is made with almond milk for a subtle flavor that will not cover or alter your coffee. Plus it can be used to make custards, fudge, desserts, and more!
Making sweetened condensed almond milk requires just 4 ingredients. We start by preparing our plant-based milk by soaking nuts overnight. I went with a combination of almonds for a sweet and delicate flavor, and cashews for extra creaminess.
Once the nuts have soaked, drain and blend with water. Strain through a nut milk bag, and your milk is ready!
Now it’s time to condense it. Pour the milk into a saucepan along with some sugar, a pinch of salt, and optionally some vanilla extract.
Here is a quick note about the sugar: I tried two different ways, one with white sugar, and another one with maple syrup to keep it refined sugar-free. Both thickened perfectly and were delicious, but I had a preference for the one made with white sugar as it didn’t alter the flavor too much. The one made with maple syrup had a strong maple flavor, and it’s not something I necessarily want in my coffee.
If you don’t mind the maple flavor and want to keep this recipe refined sugar-free, definitely go with maple syrup! I’m thinking agave might make a good substitute too for a healthier version.
Let the milk simmer for about 30 minutes, or until is has reduced by about half and is thicker. Just be aware that it will thicken even more as it cools so don’t reduce it for too long otherwise it will be too thick.
This sweetened condensed milk will take your coffee to the next level by bringing creaminess and sweetness. It can also be used in desserts, poured over berries, or as a base for sweet dipping sauces!
Let me know in the comments if you try this recipe!
- 1/2 cup raw almonds, soaked overnight
- 1/4 cup raw cashews, soaked overnight
- 2 cups water
- 1/2 cup sugar (or maple syrup, see notes)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- Prepare the milk: drain the soaked almonds and cashews and transfer to a high-speed blender. Add the water and blend for about 30 seconds. Filter the mixture through a nut milk bag and save the pulp for other uses (cookies, bread, etc).
- Pour the nut milk into a medium saucepan. Add the sugar, vanilla extract, and salt. Bring to a boil, reduce the heat to a low-medium and let simmer for about 30 minutes, stirring from time to time, until the milk has reduced by about half and has started to thicken. It will thicken even more once cold, so be careful not to reduce it too much or you will end up with a cream consistency.
- Remove from heat, transfer to a clean jar and let cool completely before storing in the refrigerator. Use in coffee, lattes, desserts, or as a base for sweet dipping sauces!
- Sweetened condensed almond milk will keep for up to 5 days in the refrigerator.
If you want to make this recipe refined sugar-free, use maple syrup. Be aware that the condensed milk will have a maple flavor though.
Nutritional information is an estimate.
- Serving Size: 1 tbsp
- Calories: 41
- Sugar: 6.4g
- Fat: 1.4g
- Carbohydrates: 7.2gg
- Fiber: 0.2g
- Protein: 0.5g