If there are three things that I love, they are sweets, botanicals, and Star Trek. Did I ever think I would be party to a recipe that would marry those things together? Not really, and to be fair, the Star Trek involvement in this recipe is pretty nonexistent. (However, if any Next Generation fans are reading this, I think you will appreciate the reference.) In all seriousness, we already know that sweets and botanicals go hand in hand, and we are always trying to find creative ways to combine the two. We recently stumbled upon this classic Mountain Rose Herbs caramel sauce recipe and could not resist bringing it back. Earl Grey fans to the front of the class, please! This recipe is for you.

Is there anything that caramel doesn’t make better? Don’t overthink it because the answer is no. The beauty of caramel in a sauce form is its ease of use and “drizzability.” Caramel is a classic choice for any ice cream-related adventure, and also amazing when paired with baked goods, apples, nuts, chocolate, coffee drinks, or even some cocktails. This particular recipe brings in the unique floral flavor of Earl Grey tea to balance and enhance the creamy, sweet, and salty flavors of the caramel. I am not exaggerating when I say it is both easy to make and ridiculously delicious. Enjoy (and live long and prosper)!

Salted Earl Grey Caramel Sauce Recipe

Makes about 1 –1.5 cups

Ingredients

• 1 Tbsp. organic loose leaf organic Earl Grey tea
• 3/4 cup organic heavy cream
• 1 cup organic sugar
• 1/4 –1/2 cup strongly brewed Earl Grey tea (1/2 cup will give your sauce a thinner consistency), strained
• 3 1/2 Tbsp. organic unsalted butter
• 1/2 tsp. Himalayan pink salt
• 1/4 tsp. organic orange zest

1. Combine loose-leaf Earl Grey tea with heavy cream in a saucepan. Gently warm over low heat. Stir continuously, being careful not to boil!
2. Remove from heat after about 5 minutes, cover, and set aside.
3. In a separate saucepan, stir sugar and your pre-brewed Earl Grey tea together over medium-low heat to dissolve sugar.
4. When sugar has dissolved, bring to a low boil for 5 minutes to thicken syrup.
5. Stir frequently, scraping the sides of the pan as necessary. (A silicon brush dipped in water can help keep the sugar off the sides of the pan while cooking)
6. Meanwhile, strain the Earl Grey from the heavy cream
7. Remove syrup from heat and carefully whisk in the Earl Grey-infused heavy cream. Your mixture may foam up as you whisk. Keep whisking until mixture is smooth.
8. Stir in unsalted butter, orange zest, and salt.
9. Put pan back on low heat and cook for 3-5 minutes more (stirring continuously), to marry the flavors together.
10. Pour caramel sauce into jar of choice and allow to cool.
11. Store in refrigerator and use within 2 weeks.

Pro Tips

• Caramel sauce will become thick when refrigerated. Set the jar out on the counter to warm up before use, or put the jar in a container of warm water to make it more pourable.
• Unless you use a decaf Earl Grey, this sauce will contain some caffeine, an important thing to take note of if you plan on involving it in dessert recipes.

Want more HERBAL CARAMEL RECIPES?

Try These Homemade Caramel Apple Slices!

You may also enjoy:

• Forgotten Cookie Recipe With Yaupon Tea
• Homemade Vegan Whipped Cream with Tea
• No-Bake Matcha Cheesecake Recipe