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Chai Caramel Sauce

Yields: 1 cup
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Savory Spice Shop Ingredients
Chai Spices 4 floz bottle $5.85

Ingredients:

  • 1 cup heavy whipping cream
  • 4 Tbsp. Chai Spices
  • 1 1/2 cups sugar
  • 1/2 cup water

Directions:

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.

Serving Suggestions:

Serve with our Vanilla Chai Ice Cream.

 

Yields:

1 cup

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Chai Caramel Sauce

“Back for more. I adore your cocoas and extracts especially. Everything is always so well packaged and I mention Savory Spice as my "secret" whenever asked. My husband and I always revel in the smell of the box as we open it - better than Christmas! Keep up the great work!”

-Danyel T. from Morgantown, WV

Chai Caramel Sauce


Yields: 1 cup

Ingredients:

  • 1 cup heavy whipping cream
  • 4 Tbsp. Chai Spices
  • 1 1/2 cups sugar
  • 1/2 cup water

Directions:

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.

Serving Suggestions:

Serve with our Vanilla Chai Ice Cream.

 

Yields:

1 cup

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.