If you want something that is creamy and delicious to add to hot drinks, soups, or desserts and you don't want to run to the store, use the milk in the fridge to make yourself some evaporated milk.
1 heavy bottom medium saucepan nonstick preferred
3-4 cupsfull fat milknut milks can work well too
On medium heat, bring milk to a boil. Lower heat to simmer and stir often to avoid burning on the bottom of the pan. Keep that heat low.
3-4 cups full fat milk
Keep stirring and simmering until the milk is cooked down to about 30% of its volume. Can take anywhere from 25-40 minutes. So for 4 cups of milk, you would reduce it down to 1.25 to 1.5 cups. The more it's reduced the thicker it gets. And it will thicken a bit as it cools. Stir frequently to avoid burning.
The milk will become slightly darker as it reduces and becomes more dense/creamy. Once reduced down to 30%, pass through a sieve to remove the fat or you can just skim the fat off the top before pouring.
Store in an airtight container in the refrigerator for up to 5 days. I typically use a mason jar but use whatever works for you.
Works great with nut milks too.Less milk will take less time.