Last week I came across How Sweet Eat’s homemade condensed coconut milk and my mind was blown. I’ve adapted the recipe a little here, swapping out the regular sugar for light brown soft sugar which adds a lovely caramel note to to the milk. I’ve also added in 2 vanilla beans because I’m a total vanilla freak.
Afterwards I fancied a treat so I’ve whipped up a Superfood version of one of my favourites – hot chocolate!
I find with the condensed milk you don’t need any other sweetener but if you have a sweet tooth feel free to add in some extra maple syrup to the hot chocolate!
For the vanilla condensed coconut milk
(Slightly adapted from How Sweet Eats)
- 600ml full fat coconut milk
- 2 tbsp light soft brown sugar
- 2 vanilla bean pods, split
For the Superfood hot chocolate
- 3/4 cup of unsweetened almond milk
- 1/4 cup vanilla condensed coconut milk
- 2 tsps raw cacao powder
- 1 tsp maca root powder (I use Organic Burst)
- 1/4 tsp ground cinnamon
- Pinch of salt
To make the condensed milk
- In a medium saucepan add the coconut milk, sugar and vanilla bean pods. Whisk together. Bring to the boil, boil for 3 minutes and then reduce to a simmer. (The milk will be a brown colour from the sugar, if you want a white milk, sub the brown for white sugar – however, you will lose the caramel notes.)
- Simmer the mixture for up to one hour, whisking every 5-7 minutes or whenever a skin forms on top. The milk is ready when it thickens or reduces by half. Mine only took around 30 minutes but I have an oven that runs very hot.
- Discard the vanilla bean pods. Transfer the condensed milk to a container and store in the fridge to cool.
To make the Superfood hot chocolate (makes 1 serving)
- Add the almond milk, vanilla condensed coconut milk, raw cacao, maca, cinnamon and salt to a saucepan. Whisk together.
- Bring to the boil, whisking constantly for 3 minutes or until all the cacao is incorporated.
- Remove from the heat and pour into your mug! Enjoy!