Nagi’s (RecipeTinEats) salted caramel sauce

• 1

  Combine sugar and water in saucepan over medium heat.

• 2

  Bring to rolling boil, stirring to help dissolve the sugar.

• 3

  Boil for 5 to 8 minutes, until it turns a golden brown.

• 4

  Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.

• 5

  Once the cream is combined, remove from heat and whisk in the salt and vanilla.

• 6

  The caramel will seem thin. It thickens a lot as it cools.

Salted caramel chai

• 7

  Make the salted caramel sauce – this is enough for one jar which will last you a few weeks in the fridge and can be used across multiple drinks, or even just drizzled on ice creams for a sweet treat.

• 8

  In a medium saucepan, gently heat your chai for a few minutes to begin to lightly toast some of the spices and release their aromas. Be careful to not burn the chai, so only do this for a brief few minutes.

• 9

  Reduce the heat and add the cup of water to your chai and allow to come to a gentle boil– it may sizzle quite a bit at first after toasting the chai.

• 10

  Add 2 cups of milk and gently bring to a boil, allowing the milk and chai to boil up the sides of the pot at which point reduce the heat back down to a simmer.

• 11

  Add the salted caramel sauce to taste – we have a sweet tooth and like about 1-2 tablespoons per serving.

• 12

  Turn off the heat and strain the chai into a teapot with infuser for sharing.

• 13

  Optional 1: use a hand-held frother wand to aerate your chai and add a little froth.

• 14

  Optional 2: top with a sprinkle of cinnamon sugar to finish.