Homemade Condensed Oat Milk, Sweetened with Monk Fruit
Sweets and drinksSweet SaucesVietnamabout 30 minutes
This asks for one pot, one whisk and some patience. Oat milk reduced with kOBE Monk Fruit Blend gives a thick, lightly fragrant jar that works in coffee or spread on bread. The hardest part is the bottom of the pot, since a minute of inattention leaves the whole batch tasting scorched.
The heat stays very low and the whisk keeps moving from the bottom up. Stop once it is down to about two thirds of its original volume, because a batch cooked past that sets hard as it cools.
This batch weighs about 665g, at roughly 44 calories per 100g.
Method
Put 500ml unsweetened oat milk and 150 to 180g kOBE Monk Fruit Blend in a pot and stir until it dissolves.
Cook over low heat, stirring constantly so nothing catches on the bottom.
Cook until the mixture thickens and is down to about two thirds of its original volume.
Let it cool, then pour it into a clean glass jar and keep it in the fridge.
Tips
Use a heavy bottomed nonstick pot and keep a whisk or wooden spoon moving, since a moment of inattention scorches the bottom.
For a milder result, cut the kOBE Monk Fruit Blend by 10 to 20 percent and taste again once it has cooled.
kOBE Monk Fruit Blend dissolves slowly, so stir it fully into the cold milk before the pot goes on the stove.
kOBE Monk Fruit Blend handles the sweetness only, and the color comes from nuoc mau (caramel sauce) or soy sauce.
The mixture thickens another notch as it cools, so turn off the heat while it still looks slightly loose.
A jar rinsed with boiling water and dried completely keeps the milk longer in the fridge.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.