When life gives you mezcal, make smoky-sweet, vegan caramel sauce. Drizzle this decadent beauty over ice cream, cakes or fresh fruit. Coconut cream makes a luscious, non-dairy swap for heavy cream.
Place brown sugar in small saucepan. Cook on low heat 1 minute. Stir in coconut cream and salt. Bring to boil, reduce heat and simmer 15 minutes or until slightly thickened.
Cool caramel completely. Stir in mezcal with a wire whisk. Store in airtight container in refrigerator up to 1 week. Use as a topping for desserts and
Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.