Ingredients
- 1 cup (240 ml) whole milk (or unsweetened almond milk for dairy-free)
- 3 tbsp butter (unsalted)
- ½ cup powdered sweetener of your choice (erythritol, monk fruit blend, or xylitol)
(Optional: 1 tsp vanilla extract for extra flavor)
Instructions
- In a medium saucepan, add the milk and butter. Heat over medium flame until the butter melts completely.
- Stir in the powdered sweetener. Lower the heat and let it simmer gently.
- Cook for 15–20 minutes, stirring occasionally, until the mixture thickens and reduces by about half.
- Once it coats the back of a spoon, remove from heat. Stir in vanilla extract if using.
- Allow to cool; it will thicken further as it cools. Store in an airtight jar in the refrigerator for up to 1 week.
Would you like me to also give a keto-friendly version (with coconut milk)?