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
Preparation
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INGREDIENTS 8 SERVINGS
- 3/4 cup (175 milliliters) brown sugar
-
1
cup
(250 milliliters)
Thai Kitchen® Coconut Cream
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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)
