Vegan Mezcal Caramel Sauce
125 grams (5 ounces) brown sugar
175 millilitres (6 ounces) coconut cream
1/2 teaspoon sea salt
2 tablespoons mezcal
- 1 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.
- 2 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
- 3 Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.