Brown Sugar Chai Caramel Sauce

This Brown Sugar Chai Caramel Sauce is everything you want in a fall kitchen staple. Dark brown sugar creates a deep, molasses-rich caramel that’s infused with warm chai spices and a touch of strong black tea. The result is glossy, spiced, and perfectly thick for spreading into babka, drizzling over ice cream, or spooning onto pancakes. It’s cozy, aromatic, and just sweet enough to feel like a treat without being overpowering.

Method

1. Make caramel base
   In a heavy-bottomed saucepan, combine the brown sugar, tea, cinnamon sticks, ground cinnamon, ginger, cloves, and cardamom pods. Heat over medium, stirring just until the sugar dissolves. Stop stirring and let it gently simmer, swirling the pan occasionally, until it bubbles and thickens, about 5–6 minutes.

2. Add butter
   Remove from heat briefly and whisk in the butter until melted.

3. Add cream and simmer
   Slowly whisk in the heavy cream. Return to low heat and let it simmer gently for 5–7 minutes, stirring occasionally, until glossy and slightly thickened.

4. Infuse and strain
   Take off the heat, stir in vanilla and salt, and let the spices steep in the caramel for 10–15 minutes. Strain or pick them out before using.

5. Cool to thicken
   Let the caramel cool at room temperature. As it cools, it will set into a spreadable, thick consistency that’s perfect for babka filling.

Storage

• Refrigerator: Keep in a sealed jar for up to 2 weeks.

• To use: Let it come to room temperature before spreading, or warm gently for a softer texture.

Ingredient Swaps

• Butter: Substitute with vegan butter and swap the cream for coconut cream to make it dairy-free.

• Tea: Use chai tea for an even stronger spiced base, or swap English breakfast for Earl Grey if you like citrus notes.

• Spices: Adjust the chai balance to taste (add more cardamom for floral notes or a pinch of black pepper for heat)

Serving Ideas

• Swirled into babka or layered with pears and apples for a fall bake.

• Drizzled over bread pudding or pound cake.

• Served warm with vanilla ice cream or pancakes.

• As a dip for crisp apple slices on Rosh Hashanah.