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i’ve been reading more and more about sweetened condensed milk. hmmm.
Yeah. I buy a container then put it into a sanitized canning jar. Keeps for a month in the fridge, makes teas sweet and oh so milky. It works really well in some applications, not so great in others – all depends on your tastes! :)
not so great with hibiscus drinks? green tea? lol.
I tried it with Canadian Maple Seduction, and it was just too much. It’s SO good in iced black teas. I don’t usually put milk in hibiscus drinks, so I’m not sure about that… and I bet if you found the right green tea it would be awesome!
I’ve never used condensed milk in tea- only in baking. I’m curious now about using it for that. I feel experiments coming on! :-)
It’s good when making Hong Kong style milk teas, but really the sky is the limit! Now that I have a new jar in my fridge I’m going to be adding it to everything… :)
I used it in Oh Canada iced over the summer. OMG was that good. The only trouble is that the scm is terribly messy, so I find it hard to work with. I’d love to squeeze it out of a container like honey.
I put it into a canning jar, but if I had a squeezy thing like a restaurant ketchup bottle, I totally would have used that.
You’d have to make sure the opening was large enough for it to come out of though, since it is so thick.
i’ve been reading more and more about sweetened condensed milk. hmmm.
Yeah. I buy a container then put it into a sanitized canning jar. Keeps for a month in the fridge, makes teas sweet and oh so milky. It works really well in some applications, not so great in others – all depends on your tastes! :)
not so great with hibiscus drinks? green tea? lol.
I tried it with Canadian Maple Seduction, and it was just too much. It’s SO good in iced black teas. I don’t usually put milk in hibiscus drinks, so I’m not sure about that… and I bet if you found the right green tea it would be awesome!
I’ve never used condensed milk in tea- only in baking. I’m curious now about using it for that. I feel experiments coming on! :-)
It’s good when making Hong Kong style milk teas, but really the sky is the limit! Now that I have a new jar in my fridge I’m going to be adding it to everything… :)
I used it in Oh Canada iced over the summer. OMG was that good. The only trouble is that the scm is terribly messy, so I find it hard to work with. I’d love to squeeze it out of a container like honey.
I put it into a canning jar, but if I had a squeezy thing like a restaurant ketchup bottle, I totally would have used that.
You’d have to make sure the opening was large enough for it to come out of though, since it is so thick.