Masala tea caramel
Homemade caramel sauce infused with masala chai flavour is smooth, luscious and can be made in less than 30 minutes.
Caramel sauce is extremely easy to make and requires only 4 ingredients! It freezes well too..so make a batch and put in the freezer to enjoy whenever the mood strikes.
The store-bought caramel comes with loads of corn syrup and other ingredients that are so hard to read! But why would you buy one when you can make it in less than 30 minutes? Trust me, once you learn how to make a caramel at home, you will never buy a ready made one again. It is ‘healthier’ as it is without any chemicals and highly customizable too…skip the masala tea and add sea salt to make a salted caramel sauce or add orange juice and make a orange caramel sauce. Flavour the sauce as you like, sky is the limit!
I made Masala Tea caramel sauce to go with my chevdo brownie with the idea of chevdo and cha (spicy salty mix to be enjoyed with Indian tea). But it is not limited only to be drizzled on the brownie or ice-cream, you can use this sauce to drizzle over tart slices of green apple or swirl it in the a rich, warm coffee. It is delicious!!!
Recipe Card
Masala tea caramel
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 mins
COOK TIME
30 mins
SERVINGS
makes 1 1/2 cups
Author: Hema B Kathrani | Cuisine: International | Category: Accompaniments
Prep Time: 10 mins | Cook Time: 30 mins | Servings: makes 1 1/2 cups
Homemade caramel sauce infused with masala chai flavour is smooth, luscious and can be made in less than 30 minutes.
Ingredients
- ½ cup water
- 1 cup sugar
- 1 cup heavy cream
- 3 tbsp butter
- 2 tsp tea masala powder
- 1 tbsp loose leaf black tea
Method
- In a pan, combine cream with 1 tbsp black tea and bring to simmer.
- As soon as it starts to simmer, take it off the heat. Do not boil.
- Keep it aside for at least 30 minutes and then strain the tea leaves.
- In a thick bottom large pan, mix sugar with water.
- On a low to medium heat, bring the sugar and water to boil. Refrain from stirring too much.
- Once it comes to boil, stop the stirring and let the mix cook further until it reaches a dark golden colour.
- Carefully, add the tea infused cream to the sugar mix. The mixture will bubble furiously so do it very carefully.
- Combine well and then add 2 tsp tea masala powder and butter.
- Whisk the mix well for it all to combine together.
- Take it off the flame and cool.
- Remove in a jar once it comes to room temperature.
Notes
- The cream can split if simmered for too long. Take the pan off the heat as soon as you start noticing bubbles on the side of the pan.
- Use room temperature cream and tea mix while adding to the pan of sugar+water syrup.
- Use low to medium heat at all times to make the caramel as the sugar can burn very quickly.
- The caramel will become thicker as it sits.
- The cream when added to the sugar+water mix bubbles and rises so use a large thick bottom pan to make the caramel.
- Caramel freezes well for upto 3 months.
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