Vegan Mezcal Caramel Sauce

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Brown sugar 3/4 cup
Thai Kitchen Coconut Milk 1 cup
Salt 1/2 tsp
Mezcal 2 tbsp

chef's tip

Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavour profile.


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 to 20 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 such as Vegan Horchata No-Churn Ice Cream.

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