Tazo chai tea in my yogurt?… Chai Pumpkin Caramel Sauce has lots of pumpkin and the spicy flavors of 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 of the jar! #shorts #pumpkin #caramel #recipe #tazochaitea #sauce #food #fall #homemade #cookingvideo #pumpkinsauceforcoffee #vegan #tazo
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 sauce is smooth and slightly thickened. Add cream and cook one more minute. Pour into a heat-safe lidded container and let cool 15 minutes. Cover and store in the fridge 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 recipe.