Dairy Free Condensed Milk Recipe
This recipe has me singing, it’s so easy…it’s so easy! Condensed milk is a staple of pumpkin pie (check out my healthier version of pumpkin pie). I have tried to make it without condensed milk and I get a fail every single time. I had to find a way to make my own dairy free condensed milk. Besides, it is always that one ingredient that you mean to buy but you always forget when you are doing your holiday baking! Never fear making your own is easy peasy!
Let’s be fair this is not a low sugar recipe. After all it is sweetened condensed milk we want when we make pies. Instead of using white cane sugar I use honey. It works like a charm and gives the condensed milk a rich flavor profile. This is a treat and not something to be used regularly in your baking. However you need a real food alternative around the holidays and controlling the ingredients is easy in this recipe.
Non-Dairy Condensed Milk
2 cups of unsweetened almond milk
2/3 cups honey
1 tsp of vanilla
1 dash of sea salt
Bring milk to a steam (120 degrees). Add honey, vanilla, and sea salt. Bring to a boil while stirring constantly. Reduce heat to lowest setting on stove top. Cook uncovered for 1 hours. Stir every 15 mins. Allow to cool a bit then transfer to jar, leave uncovered and cool completely. Use once cooled or store in refrigerator. Condensed milk will solidify in the refrigerator just reheat slightly to liquify. Use 1 for 1 in recipes that call for traditional dairy condensed milk. Makes 1 1/2 cups.