Thursday, November 16, 2017

Chai Caramel

Please make this and drizzle it all over the holiday season. Seriously, put it on ice cream, pie, cake, in your coffee, in your tea, and in your mouth.


225g (1 c) heavy whipping cream
3 chai tea bags
1 tsp vanilla bean paste or vanila extract
250g (1 1/4 c) granulated sugar
40g (2 tbsp) light corn syrup
1/4 c water
56g (1/4 c) unsalted butter, diced
1/2 tsp salt
1tsp white vinegar

Heat the 150g (2/3 c) cream until just beginning to simmer.  You can do this on the stove top or microwave. Add the chai tea bags and vanilla to the cream. Steep for 5 minutes. Squeeze the tea bags before discarding. Add more cream to the vanilla chai cream to make 150g (2/3 c) cream.

In a 2-quart sauce pot, combine the sugar, syrup, and water.  Shake it around a bit to make sure the sugar is evenly wet.  Cook the mixture without stirring, without stirring, without stirring, over medium heat.  Once the mixture has started to bubble, increase the heat to medium-high.  Do not stir!!! Stay with the pot, watch for it to turn from clear to a light caramel color.  Once this happens, let it go a bit further until a deeper amber color.  You may see a few wafts of smoke.  That means you have bravely taken it far enough.

Remove the caramel from the heat and whisk in the warmed vanilla chai cream.  It will bubble up, be careful of the steam! Once the mixture is smooth, add in your diced butter. Finally, whisk in the salt and vinegar.

Carefully pour the caramel in to a heat proof container to cool to room temperature. Once cooled, store in the refrigerator for up to 2 weeks. Before using in recipes, allow it to return to room temperature. 

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