Name: Maple Chai Caramel Sauce
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 2, 13.5 oz cans of coconut milk, refrigerated; 3/4 cup maple syrup; 1/4 teaspoon sea salt; 1 teaspoon ginger; 2 teaspoons cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon ground cardamom; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 teaspoon vanilla extract

Ingredients

Scale

2, 13.5 oz cans of coconut milk, refrigerated
3/4 cup maple syrup
1/4 teaspoon sea salt
1 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

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Instructions

Scoop the solid cream from both cans of coconut milk and put in a saucepan along with the maple syrup and spices over medium heat (do not add the vanilla in yet).
Bring to a gentle boil and stir continuously for 5 minutes.
Bring heat to low and simmer until thick and sticks to a whisk or coats the back of a spoon, about 45-50 minutes. Stir in vanilla.
Remove from heat and let sit for an hour before storing in refrigerator.
Keeps in the fridge for up to two weeks. Reheat over gentle heat or in the microwave or serve cold.