I’m gonna try this and substitute extra heavy 40% whipping cream with a few drops of stevia for the condensed milk.
Here’s a few more variations.
How to make Vietnamese Egg Coffee
Just_Juju
#2
I wonder if I can pull this off with one of my flavored hot teas? I’ve not been drinking coffee much since starting the diet and switched to hot teas. I could try brewing an extra strong cup of it…
I also have a recipe for keto condensed milk from thebigmansworld.com. Now I have something else to try it with! It stores well and can be frozen too, even in ice cube trays. From his site:
10 1/4C servings or 20 2T servings
- 2 1/2 cups heavy cream
- 1/4 cup butter
- 3/4 cup [granulated sweetener of choice]
*See notes - 1/2 teaspoon vanilla extract
Instructions
- Add all your ingredients into a small saucepan.
- On medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
- Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
Notes
- Monk fruit sweetener, erythritol, allulose, or sugar free brown sugar.
- The longer you let the condensed milk simmer, the thicker it will become. However, be sure to mix it regularly, to ensure the bottom of the pan does not scorch.
- For a sweeter and richer flavor, use sugar free brown sugar .
- Do not substitute any of the ingredients out, otherwise, it will not turn out well. Heavy cream is the best form of ‘keto milk’.
TO STORE : Leftover condensed milk should always be stored in the refrigerator, to avoid any spoilage. It will keep well, covered, for up to 4 weeks. Before using it, let it sit at room temperature for 30 minutes, for it to loosen up.
TO FREEZE : Place the condensed milk in a sealable container, and store in the freezer for up to 6 months.
