In a large pot, heat 8 cups of water to a rolling boil. Add the unopened can of vegan condensed milk to the boiling water (make sure water covers can by one inch) and simmer over medium heat for 3 hours to create vegan caramel sauce.
Mix together soymilk and vinegar, and let curdle for 10 minutes. Add soymilk mixture to a large bowl, and combine with the Dragon’s Milk, melted vegan butter, liquid vegan egg, and vanilla.
In a separate bowl, whisk together all dry ingredients. Pour dry ingredients into the liquid ingredients and whisk until combined into a mostly uniform batter. Let rest about 10 minutes for yeast to develop.
Heat waffle iron and grease both sides with 1 tbsp vegan butter. Pour in ¾ cup of batter, then swirl in about 2 tbsp of vegan caramel (or more, if you’re feeling generous!). Add another ½ cup of batter. Cook for 10 minutes or until the waffle is crispy. Repeat with remaining butter, batter, and caramel until you’re ready for breakfast.
Enjoy with a glass of Dragon’s Milk Reserve and a bit of maple syrup!