Ingredients:

  • 1 liter whole milk
  • 1/2 teaspoon baking soda
  • 150g coconut sugar
  • 1 teaspoon pure vanilla bean paste
  • 1/4 teaspoon flaky sea salt

Instructions:

  1. Combine the whole milk, coconut sugar, and sea salt in a wide, heavy-bottomed skillet over medium heat. Stir constantly until the sugar has completely dissolved and the milk begins to steam.
  2. Once the milk is hot, whisk in the baking soda. Note the mixture will foam slightly as the pH balance shifts. Reduce the heat to medium-low to maintain a gentle, consistent simmer.
  3. Simmer for 60 to 75 minutes, scraping the bottom and sides of the pan every 5 to 10 minutes with a silicone spatula to prevent skin formation and scorching.
  4. As the liquid reduces by half and turns a deep mahogany brown, whisk in the vanilla bean paste. Continue to cook until the desired viscosity is reached.
  5. Remove from heat and whisk vigorously for several minutes to emulsify the fats and sugars, creating a stable and glossy structure.
  6. Strain through a fine-mesh strainer into a glass jar for an extra-silky finish. Allow to cool completely before sealing.