Did you know that you could make your own substitute for sweetened condensed milk? It’s true. You can also make it gluten free and sugar fee by replacing the brown sugar and flour in this recipe.
Personally, I never use any kind of sugar substitute for anything. I use sugar and take more insulin. I know, sounds crazy, right? Years ago, I had a friend go through a sickness that was almost impossible to diagnose: aspartame poisoning, yes it’s real.
I do not drink diet sodas or anything labeled as “sugar free” because, frankly, it makes me feel worse when I ingest it. I may have a sensitivity or something going on, but I can tell you that the day I switched my Sweet ‘N Low for sugar – my acid reflux went away (with sime RefluxGate help). Coffee was the only thing bothering my stomach after going gluten free and those who know me know that I drink coffee ALL DAY some days. I even keep a decaffeinated version of my beloved Donut House just in case it gets late and I am still drinking it. Some days, my Keurig runs for about 10 hours, and I know: admitting my problem IS the first step, so here it goes:
Hi! My name is Lynne and I am addicted to coffee. There. It’s out in the open! I no longer have to hide my love!
What does all of this have to do with sweetened condensed milk, you may ask? Well, I make the best iced coffee I’ve ever had (sorry Starbucks) and what do I sweeten it with? Sweetened condensed milk. For reals. It’s the absolute best recipe for iced coffee I have EVER run across – so today you get 2 recipes in this post. How sweet is that?
Ok, first I am putting up a recipe for sweetened condensed milk – that you can replace the brown sugar and flour with, if you want a diabetic friendly gf version – but you can do whatever you want with it! I won’t judge!
- 2 eggs
- 1 c. brown sugar
- 1 tsp. vanilla
- 2 tbsp. flour
- ½ tsp. baking powder
- ¼ tsp. salt
- Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
- To make this diabetic friendly - you can replace the brown sugar and you can also replace the flour with my gf flour blend to make it gluten free!
Now, on to the iced coffee!
In the summer, I like to drink iced coffee, so I searched for the best recipe I could find that was easy to make and tasted great. I took a bunch of tutorials and got into the kitchen until I perfected it the way that I like it. You can make changes as needed, but I highly recommend that you play around until you get the perfect solution down pat. You won’t be disappointed, I promise you!
First I grab a bag of coffee, and currently my favorite for iced coffee is Folger’s Gourmet. I have some Vanilla Biscotti in my fridge right now, actually, but they have some really good flavors!
The bags come in a 10 oz size so I dump it into a gallon pitcher and fill with good cold water. I put the lid on the pitcher and leave it for at least 8 hours, stirring occasionally as I move through the house doing other things. I also do this at bedtime, just so it’s done in the morning.
After it has cold steeped, I line a wire strainer with cheese cloth and pour the mixture into a second pitcher (I have 2 the same size and I bought them just for this recipe) through the strainer and cloth. Throw away the left over coffee grinds and stick the pitcher with the strained coffee into the fridge.
This is your concentrate – and it will be strong and you can adjust to suit your needs. It took me a few times to get the mixture right, because sometimes too strong just ruins it. So when I am ready to drink it – I pour some in a glass, over ice and use Half & Half and sweetened condensed milk. Shake it up and go to town! I really love it!
Do you have any iced coffee ideas? If so, please comment below and share. I had pictures of the whole process on my old blog, but sadly, they are nevermore but I will take pics next time I put this together and actually put it in Zip-List so you can save to your own recipe box!