Vegan Mezcal Caramel Sauce

When life gives you mezcal, make smoky-sweet, vegan caramel sauce. Drizzle this decadent beauty over ice cream, cakes or fresh fruit. Thai Kitchen® Coconut Cream makes a luscious, non-dairy swap for heavy cream.

5 min
PREP TIME
20 min
COOK TIME
145
CALORIES
4
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 3/4 cup (175 milliliters) brown sugar
  • 1 cup (250 milliliters) Thai Kitchen® Coconut Cream Substitution Available
    • Coconut Milk
  • 1/2 teaspoon (2 milliliters) salt
  • 2 tablespoon (30 milliliters) mezcal

Preparation

  • 1 Place brown sugar in small saucepan. Cook on low heat 1 minute. Stir in coconut cream and salt. Bring to boil; reduce heat and simmer 15 to 20 minutes or until slightly thickened.
  • 2 Cool caramel completely. Stir in mezcal with a wire whisk. Store in airtight container in refrigerator up to 1 week. Use as a topping for desserts such as Vegan Horchata No-Churn Ice Cream.

    Test Kitchen Tip:Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavour profile.

NUTRITION INFORMATION

(per Serving)

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