Chai Pumpkin Caramel Sauce ( Vegan option included)

Hi Bakers,  I made this rich and tasty sauce out of three of my favorite flavors that's perfect for sweater weather. Chai Pumpkin Caramel Sauce has lots of pumpkin and spicy cinnamon, ginger, cardamom, and pepper in a rich caramel sauce. It tastes like Fall in every spoonful. Make a bougie yogurt mix-in or pumpkin spice latte with it. Of course, it’s gluten-free and you can make it vegan with the plant-based substitutions listed in the recipe below. Hide it from your family as they will eat it straight out of the jar! Enjoy! ~Carolyn

Chai Pumpkin Caramel Sauce (can be vegan!)

makes ~1 1/2 cups of sauce

1 cup granulated sugar

1 tablespoon of butter or Miyokos Plant Butter stick

1/2 cup Libby’s Pumpkin Puree

1/2 cup Tazo Chai Tea concentrate**

1/2 teaspoon vanilla extract

pinch of salt

1-2 tablespoons of cream or plant cream

Optional

Dash of pumpkin pie spice

Heat 1 cup of granulated sugar in a wide heavy pan over medium heat. Stir when the sugar starts to liquify and smash any sugar lumps with a heat-safe spatula as they form. Continue cooking until the sugar is completely melted and is a deep golden color. Remove from the heat and stir in the butter. Add the pumpkin and continue stirring. Next add the tea, vanilla, salt, and pumpkin pie spice if desired. Return to the stove on medium heat. Caramel may have hardened bits but it will dissolve with heat and mixing. Heat while stirring until the sauce is smooth and slightly thickened. Add cream and cook one more minute. Pour into a heat-safe lidded container and let cool for 15 minutes. Cover and store in the fridge for up to 4 days.

**  To make the concentrated tea, add 2 Tazo Chai Tea Bags to 3/4 cup boiling water and steep for 4 minutes. Remove tea bags and measure 1/2 cup to use in the recipe.