Vegan Pumpkin Chai Caramel Sauce
This fall-flavored vegan caramel sauce is so easy to make and sure to please. Spoon it on cinnamon rolls, toast, scones, apple slices, pretzels, popcorn, ice cream, e-v-e-r-y-t-h-i-n-g!
15 m 4Ingredients
- 1/2 cup canned pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup non dairy milk (or Silk Almond Pumpkin Spice Creamer)
- 1/8 to 1/4 tsp fine sea salt
- 1 tsp Adagio Honeybush Pumpkin Chai tea, ground
- 1/2 tsp vanilla extract
Directions
1. Mix pumpkin puree, sugar, milk, salt and tea in small saucepan.
2. Bring to boil on medium heat, stirring constantly, for 6–8 minutes until caramel is thick and doesn't flow off the spoon quickly.
3. Stir in vanilla and remove from heat.
4. Cool before serving.
0
0
