Sugar-free almond milk condensed milk

I modified this recipe a little bit:

https://www.aroundmyfamilytable.com/sweetened-condensed-almond-milk/

Image is 2x the recipe.

Ingredients:

• 2 cups unsweetened plain almond milk
• 2/3 cup to 1 cup granular sweetener
• 1 tsp vanilla extract
• Dash of salt
• 2+ tbsp melted butter (optional to add fat)
• 1/2 tsp to 1 tsp thickener (optional)

Preparation:

1. Combine all ingredients in a saucepan except xanthan gum.

2. Bring to a boil while stirring.

3. Reduce heat to simmer. Simmer for 1 hour and stir every 15 minutes.

4. If you don't get the consistency you want after 1 hour, cook it a little more or whisk in a thickener (I used xanthan gum) and cook it a little more and it will thicken.

5. Turn off the burner and let cool, it will thicken as it cools.

6. Transfer to a container and refrigerate at least 4 hours.

Notes:

Letting it set for at least 4 hours allows the flavors to blend better.

Can use other kinds of dairy-free milk.

I used xanthan gum as a thickener.

I used 3/4 cup allulose per 2 cups almond milk.

Because I made a double batch, I used 6 tablespoons butter.

If you are using erythritol, I would use a blend of erythritol, allulose, stevia and monk fruit sweetener so it doesn't crystallize and it helps with the erythritol aftertaste.

I used a dash of Himalayan pink salt.

Can last in the refrigerator one week.

If not using a thickener it will most likely separate and you will have to whisk the hell out of it.