I made this as a substitute for coconut milk. My recipe called for 3/4 of a cup and this recipe made exactly that amount.
2 cups almond milk (1/2 cup of it set aside) or your choice of non-dairy milk
1 Tbs brown sugar
1 tsp corn starch
In a small saucepan, combine 1 1/2 cups almond milk and brown sugar. Simmer on low, stirring frequently, until liquid is reduced by half. Whisk 1/2 cup almond milk and corn starch in a cup and pour liquid slowly into the saucepan. Whisk corn starch slurry into the reduced almond milk. Continue simmering until the liquid is again reduced and thickened. Take off heat and use as a replacement for sweetened condensed milk in recipes.