Add cream and Chai Spices to a medium saucepan and bring barely to a simmer over medium heat (do not boil). Remove from heat, cover and steep until room temperature. Strain, set chai-infused cream aside and clean out saucepan. In the same saucepan, whisk the sugar and water together and cook over medium heat until sugar is dissolved. Increase heat to medium-high and cook without stirring for about 15 to 20 min. until mixture begins to caramelize. Keep an eye on mixture and when caramel turns a medium tan color, remove saucepan from heat and carefully stir in a couple of tablespoons of chai-infused cream at a time until mixture is smooth. Cool to room temperature before serving. Store in sealed container in refrigerator for several weeks.
Serve with our Vanilla Chai Ice Cream.