How To Make Sweetened Condensed NUT Mylk, Vegan, Gluten-Free

Okay, this is wonderful but it definitely falls into the category of "Vegan Junk Foods". Cooking up a batch of this sweetened condensed nut mylk if only for those times when you are really needing to put forward the versatility of vegan recipes (probably a glitzy holiday dessert) and don't want to resort to buying the dairy variety of sweetened condensed cow's milk.  Don't get into the habit of using it every day in your beverages.

Okay, the Vegan Health Marshall just left the building.

I highly recommend that you splash out a little for this recipe-- this once-in-a-blue-moon exquisiteness.  Purchase Organic Coconut Palm Sugar (from Costco, if you have such a privilege) AND make your own nut mylk, but rather than passing it through the juicer bag, just give it a few extra turns in the blender until it is rich, thick, creamy, fibre and all!  You could opt to soak the almonds over night and pop off the skins for whiter milk, OR you could just go ahead and make the almond milk after a 30-minute soak, and leave the skins intact.  Either way you will have a delightful, bodysome mylk.

Leaving the skins on the almonds means you have less work to do.  And since we are not aiming for WHITE MILK here, since the Organic Coconut Palm Sugar will turn whatever mylk/milk a dark caramel brown, why not just skip the popping of the skins?

How to make the Mylk (or Creem):

1. For about 6 cups of Creem, measure 5 1/2 C. of Filtered Water and 2-3 C. of Almonds (or other nuts-- I used half almonds, half sunflower seeds -- a more economical mix) into the carafe of your blender.
2. Depending on your blender and the size of the Carafe, either run in 2 separate batches, or run on low, pulse and run briefly on high, until the mix is smooth and creamy throughout.
3. Pour into the large soup pot you are using to make the Condensed Mylk.
4. Add in 1 1/2 C. of Pure Palm Organic Coconut Palm Sugar and 1/4 tsp. Celtic Sea Salt
5. Using a straw or a wooden skewer, mark the height of the mylk in the pan just above the actual liquid line.  You will be measuring this regularly until the liquid has been reduced to half.
6. Cook over Low Heat, whisking often.  A jiggly little simmer is fine, but boiling is dangerous for this baby-- you don't want it to burn or suddenly surge up and over the rim of the pan.  Keep whisking and measuring with the straw or skewer until it has reduced to the half mark. If you remember the gooey consistency of regular SCMilk, it will be the same... only brown... and vegan.  Just as sweet and yummy. <<Takes about 3+ hours>>
7. Let it cool for a while and then transfer it, when fully cooled, to a mason jar with a lid (or some container with a lid) and place in the fridge overnight, or at least until it has cooled down to room temperature, before using in a recipe.

Speaking of Sweet....

  

           How about these copycat recipes

           for Delicious, Healthier versions               of popular Sweet spreads?