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Chai Caramel Sauce

Yields: 1 cup
Make this recipe how many times?
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

“I just wanted to say thank you for processing my first order so quickly. We fell in love with Chimayo chile powder in Santa Fe, and couldn't find it anywhere else until we found your website.”

-Lynn C. of Roseville, CA

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.