Description

This recipe for the BEST Sugar-Free Condensed Milk offers a delicious, low-sugar alternative to traditional sweetened condensed milk. Made using unsweetened almond milk, erythritol as a sugar substitute, heavy cream, and a hint of vanilla, it simmers gently to thicken into a creamy, rich consistency perfect for baking, coffee, or desserts. Ideal for those looking to reduce sugar intake without compromising on flavor and texture.

Ingredients

Scale

Ingredients

2 cups unsweetened almond milk (or any milk of your choice)
1/2 cup powdered erythritol or your preferred sugar substitute
1/4 cup heavy cream
1/2 tsp vanilla extract (optional)
Pinch of salt

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Instructions

Combine Ingredients: In a medium saucepan, combine the almond milk, powdered erythritol, heavy cream, and a pinch of salt, ensuring all ingredients are well mixed.
Simmer Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to help dissolve the erythritol fully.
Reduce and Thicken: Lower the heat to low and let the mixture simmer for 20-25 minutes. Stir frequently during this time to prevent sticking and encourage even thickening. The liquid should reduce by about half and develop a creamy, thick consistency.
Add Vanilla: Once thickened, remove the saucepan from heat and stir in the vanilla extract if using, to enhance the flavor.
Cool Down: Allow the condensed milk to cool completely at room temperature to thicken further before transferring it to a storage jar or container.
Store Properly: Refrigerate the condensed milk for up to 1-2 weeks. Note that it will continue to thicken as it cools, so adjust thickness with a splash of milk if needed when using.

Notes

You can substitute almond milk with any milk of choice, including dairy or other plant-based milks, but consistency and flavor may vary slightly.
Powdered erythritol dissolves better than granulated; ensure it is powdered for the best texture.
Stir frequently during simmering to prevent the mixture from burning or sticking to the pan.
This condensed milk works great as a direct substitute in recipes that call for traditional sweetened condensed milk.
If you prefer a thicker consistency, simmer longer but watch carefully to avoid burning.