Recipe Card-Spiced Chai Caramel Sauce
The Spiced Chai Caramel Sauce is a new way to make caramel sauce. It has a taste that is both familiar and new because it combines the rich sweetness of caramel with warm tea spices like cinnamon, cardamom, and cloves. With this change, it becomes a unique sauce that can be used to improve sweets, breakfast foods, or even savory meals.
Ingredients
- Granulated Sugar 1 cup : Sugar is the base of any caramel sauce. When heated, it melts and caramelizes, creating that signature rich and golden flavor.
- Unsalted Butter 6 tbsp: Butter adds richness and smoothness to the caramel. It balances out the sweetness and helps create a velvety texture.
- Heavy Cream 1/2 cup: This is what gives your sauce its luxurious, creamy consistency. The cream reacts with the hot sugar to create a smooth, pourable sauce.
- Chai Spice Blend 1 1/2 tsp: The heart of this recipe! A typical blend includes cinnamon, cardamom, ginger, cloves, and sometimes a pinch of nutmeg. These spices bring warmth and complexity to your caramel.
- Vanilla Extract 1 tsp: Vanilla enhances the flavor of both the caramel and chai spices, adding a subtle sweetness and depth.
- Salt 1/4 tsp: A pinch of salt elevates all the flavors, balancing the sweetness and highlighting the spices.
- Optional: For a more complex flavor try using flaky sea salt and sprinkle a bit on top of the sauce when serving.
Instructions
- Gather Your Ingredients and Tools : Before starting, make sure you have all your ingredients measured and ready. You’ll also need a heavy-bottomed saucepan, a heat-resistant spatula or wooden spoon, and a whisk.
- Melt the Sugar : Place the granulated sugar in the saucepan over medium heat. Stir constantly as the sugar melts and turns into a golden, amber liquid.
- Add the Butter: Once the sugar is fully melted and smooth, carefully add the unsalted butter. The mixture will bubble vigorously—this is normal. Make sure to Stir until the butter is fully incorporated.
- Pour in the Cream: Slowly pour in the heavy cream while whisking continuously. The mixture will bubble up again, but it will soon settle into a smooth sauce.
- Add the Spices and Vanilla: Stir in the chai spice blend, vanilla extract, and salt. Keep stirring for another 1-2 minutes until everything is well combined.
- Enhance the Flavor: Taste and adjust the spices if you want a bolder chai kick.
- Cool and Store: Remove the saucepan from heat and let the caramel cool for about 10 minutes. It will thicken as it cools. And just transfer the sauce to a glass jar or airtight container. You can keep it in the fridge for up to two weeks.
Notes
1. Avoid Burning the Sugar
Caramel can burn quickly once it starts to melt. Keep the heat at medium and stir continuously to prevent bitter, burnt caramel. 2. Use Room-Temperature Ingredients
Adding cold butter or cream to hot caramel causes it to seize and splatter. Ensure all ingredients are at room temperature for a smooth sauce. 3. Monitor Consistency
Remove the caramel from heat as soon as it reaches your desired consistency. It will thicken as it cools, so avoid overcooking. 4. Store and Reheat Properly
Keep in the fridge for up to two weeks in a container that won't let air in. Reheat gently, adding a splash of cream or milk if the sauce thickens too much.
Caramel can burn quickly once it starts to melt. Keep the heat at medium and stir continuously to prevent bitter, burnt caramel. 2. Use Room-Temperature Ingredients
Adding cold butter or cream to hot caramel causes it to seize and splatter. Ensure all ingredients are at room temperature for a smooth sauce. 3. Monitor Consistency
Remove the caramel from heat as soon as it reaches your desired consistency. It will thicken as it cools, so avoid overcooking. 4. Store and Reheat Properly
Keep in the fridge for up to two weeks in a container that won't let air in. Reheat gently, adding a splash of cream or milk if the sauce thickens too much.
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