Gone are the days when you are not able to enjoy your local coffee shop beverages as a Vegan. With Nature's Charm Coconut Condensed Milk, you can now substitute it for regular condensed milk and still enjoy your Teh-C/Kopi-C.
The image below shows how Singaporeans order their kopi (coffee) in coffee shops or hawker centres:
Thanks to Yi Shuai from Morethanveggies, you can DIY the above at home!
[Review & Recipe by Morethanveggies]
"It’s thick, creamy with slight caramel tones. Slightly thicker than full cream condensed milk but not as sweet (which is great). The coconut flavour is not strong and melds well with the main flavour, adding a slight nuttiness. Condensed milk is used in many of our local teas and coffees, after going vegan I simply had them as “O”, meaning plain (dark) version. I will say this is a great dairy alternative to be used in kopi-c, teh-c, Bandung and ice kachang."
Serves 2 cups
- 1-2 tbsp tea dust (for more authentic Kopitiam taste) or red/black tea leaves, or ground coffee (depending on how strong you like)
- 4 tbsp Nature’s Charm sweetened coconut condensed milk
- 3 cups boiling water
1. Put tea/coffee in a strainer and immerse in the boiling water for 2-3 mins.
2. Remove strainer and stir in coconut condensed milk.
3. Serve hot or over ice, add sugar if preferred.
- For iced version, brew the tea/coffee longer and add a bit more condensed milk. As the ice melts, it will dilute your drink, so start off with a stronger flavour.
- For Bandung, simply mix with roughly 1 tbsp rose syrup, or 1/4 tsp rose water + 1 cup water. Use a few drops of beetroot juice for natural red colouring.
Recipe by: Yishuai; IG@morethanveggies
If you give this a try, be sure to let us know in the comment section below, and let us know what other recipes you wish to see. Don’t forget to snap a picture of your epic creation for Instagram, and tag us at @souleygreen @naturescharmsg with the hashtag #souleygreen #naturescharmsg if you do - we love seeing your recreations!