Carnation Milk question
Someone I know told me that she loved coffee with Carnation Milk, so naturally I had to try it. I went out and bought a can at the neighbourhood Asian Market, and upon opening it encountered a thick, custardy, yellowish, syrupy concoction, cloyingly sweet with a vague dairy flavour. I tried it in coffee, and ugh! Even powdered dairy creamer tastes better. However, the can cost the equivalent of 5 liters of milk, and I would hate to throw it out without at least trying to use it. Any ideas on how to make it palatable? I assume some kind of dessert could be make out of it?