So I did this thing.
And I have no idea how I’m going to recover.
I made bourbon chai caramel sauce. Bourbon. Chai. Caramel. Sauce.
This is a little ironic: a year ago I couldn’t have cared less about chai flavors and I didn’t want caramel by the spoonful. Now I want to dive headfirst into the bowl below.
Over the past year I’ve been using a very simple caramel method inspired by a popular easy recipe because it’s ridiculously fail-safe. It rarely burns, never boils over, and turns out silky every time.
That said, I couldn’t resist making it decadently trashy: half bourbon, half cream, and a generous dose of chai spices. The result is rich, indulgent, and dangerously versatile.
I’ll say it plainly: this may be one of the best things I’ve ever made. It tastes phenomenal and works on so many things—desserts, coffee, donuts, cookies, pie. Everything.
The chai spice mix I used comes from my favorite chewy chai snickerdoodle blend, which is a staple in our kitchen. That warming spice mix gives everything a cozy, comforting hug of flavor.
While the caramel shines on its own, I had to keep with our Thirsty Thursday theme and test it in the blender with ice cream.
I’m pretty sure the blender made the calories disappear—at least that’s what I’m telling myself.
Bourbon Chai Caramel Milkshakes
Yield:
2
milkshakes and a lot of caramel
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Ingredients
Bourbon Chai Caramel
- 1 cup brown sugar
- 1/3 cup bourbon
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
Milkshakes
- 2 cups vanilla, chai, or cinnamon ice cream
- 1 cup milk
- 1/4 cup bourbon chai caramel, plus extra for drizzling
- toasted marshmallows for the top
Instructions
Bourbon Chai Caramel
-
Combine all caramel ingredients in a saucepan over medium-low heat. Whisk to combine, then cook, stirring, until the mixture bubbles. Continue cooking 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and cool to room temperature; it will thicken as it cools.
Milkshakes
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To assemble, drizzle a few spoonfuls of caramel inside each glass. In a blender, combine ice cream, milk, and caramel; blend until smooth. Pour into the prepared glasses, drizzle with extra caramel, and top with toasted marshmallows. If desired, sprinkle a little extra chai spice on top.
Notes
Drinks
American
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I appreciate you so much!
It’s like that glass is wearing stripes.