Mezcal Caramel Sauce Delivers a Shot of Sweet Indulgence

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This Mezcal Dairy-Free Caramel Sauce was inspired by a new flavor trend: vegan Mexican cuisine. It’s delicious sweet, a little smoky, and all grown-up. You’ll love it over brownies, fresh fruit, cake, or dairy-free ice cream. In fact, it was made to compliment this Vegan Horchata No-Churn Ice Cream Recipe.

Mezcal Dairy-Free Caramel Sauce Recipe - Sweet, smoky, adults-only topping for brownies, cake, fruit, vegan ice cream, and more.

Mezcal Caramel Sauce Delivers a Shot of Sweet Indulgence

Mezcal is a distilled alcoholic beverage made from any type of agave. Tequila is just one type of mezcal, and it’s made specifically from blue agave (agave tequilana). There are more than 30 other varieties of mezcal, which can hail from different regions of Mexico. But most mezcal is produced in Oaxaca. Although its easiest to find tequila, other types of mezcal are quickly gaining popularity in the U.S. and Japan.

Mezcal is known for its strong smoky flavor, which adds a layer of depth and indulgence to this dairy-free caramel sauce.

Mezcal Dairy-Free Caramel Sauce Recipe - Sweet, smoky, adults-only topping for brownies, cake, fruit, vegan ice cream, and more.This Mezcal Dairy-Free Caramel Sauce recipe with photo was shared with us by McCormick from their Flavor Forecast.

Special Diet Notes: Mezcal Dairy-Free Caramel Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Mezcal Dairy-Free Caramel Sauce
 
Prep time
Cook time
Total time
 
This is a 21 and older dessert! Because the mezcal is added once the sauce is cool, none of the alcohol is cooked out. Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.
Author:
Recipe type: Dessert
Cuisine: Mexican
Serves: 8 Servings
Ingredients
  • ¾ cup brown sugar
  • 1 cup coconut cream
  • ½ teaspoon fine sea salt
  • 2 tablespoons mezcal
Instructions
  1. Add the brown sugar to a small saucepan over low heat. Cook for 1 minute.
  2. Stir in the coconut cream and salt. Bring the mixture to a boil, reduce the heat, and simmer for 15 to 20 minutes, stirring periodically. It should become slightly thickened.
  3. Remove from the heat and let the dairy-free caramel sauce cool completely.
  4. Whisk in the mezcal until combined and smooth.
  5. Store any leftover vegan caramel sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Calories: 145 Fat: 6g Saturated fat: 5g Carbohydrates: 21g Sugar: 21g Sodium: 162mg

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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