Sweetened Condensed Almond Milk (and Dulce de Leche)

Sweetened Condensed milk is so useful in baking – but when you can’t have dairy it rules it out.

The fats in dairy milk and coconut milk make them really good for reducing into condensed milk – but we’re not huge fans of coconut, so I have tried to condense oat milk and rice milk before but without huge success.

More recently I had a go at almond milk. I was a bit hesitant at first but it seemed to be taking foreverĀ  but I was patient (well … probably just stubborn!) and it worked – and worked beautifully!!! And even better, this one is free of refined sugar – Yay!

It isn’t super sweet (on purpose) but if you prefer a much sweeter version increase the syrup to 150g.

  • 500ml unsweetened almond milk
  • 100g rice malt syrup

Place both ingredients into a saucepan and bring to the boil, turn down to a gentle simmer and allow to reduce by half, stirring regularly. Takes close to 2 hours.

In a Thermal Cooker, bring to the boil by using ST temp, on speed 1 for about 6 minutes, then, remove the measuring cup to all the steam to escape, turn the temperature down to 90C and leave on speed 1 for an hour. Check on it after an hour and set for another half an hour, then 5-10 minutes at a time after that, until the liquid has reduced by about half. Will take close to 2 hours

So simple! 500ml of milk gives about 240ml of condensed milk (equivalent of 1 tin). Store in the fridge for a few days.

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If you allow the liquid to reduce even further (about another 20 or 30 minutes) you will get an amazing, thick, creamy dulce de leche that you can use as a caramel in baking, a dip for fruit …. or just eat with a spoon!! I’ve added some Himalayan salt to mine at the beginning of cooking to give a salted caramel. Mmmmm!!

500ml of milk gives about 100g of Dulce de Leche.

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Enjoy!!

5 thoughts on “Sweetened Condensed Almond Milk (and Dulce de Leche)

    1. I’m sure you could use homemade. I haven’t tried as I haven’t made that leap yet! If you do buy store bought though, make sure you get the highest percentage of almonds you can find. The one I used was 12% but there are some out there that are only 3% and I don’t think that’d be enough fat.
      Let me know how it goes if you use your own milk!

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