Coffee Caramel Sauce
Makes 7fl oz (200ml)
CHAI POWDER:
Combine 1 tablespoon each or equal parts of ground cardamom, allspice, cinnamon, cloves, ginger, black pepper, nutmeg, and licorice root. Store in an airtight box and use to flavor tea–coffee blends.
Method:
1 Heat 7oz (200g) sugar and 2fl oz (60ml) water in a heavy-bottomed pan over medium heat, stirring continuously.
2 Once it starts to bubble, stop stirring and simmer until it reaches 240˚F (115˚C). Remove from the heat and stir in 3 tablespoons unsalted butter and
1⁄2 teaspoon sea salt.
3 Carefully add 4fl oz (120ml) heavy cream while whisking. Stir until it is smooth, then add 1 teaspoon vanilla extract and mix.
4 Cool and transfer to a sterilized, airtight jar or bottle, and store in the fridge. It will keep for approximately two to three weeks.
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