I’m not much of a tea drinker, but let’s face it, Karak chai doesn’t live in the realm of ordinary tea. Its warm mix of spices and layers of flavor satisfy us every time. Now add that to desserts and we have a winner! In this episode of Local Faves 4 Ways, Athina goes for a new take on our classic caramel sauce. What’s her twist? Karak, of course. She creates this delicious spice-packed caramel sauce that you can top over ice cream, drizzle over any desserts or cakes. Check out her simple recipe here:

Ingredients:

142 ml Double Cream

3 bags/sachets Black Tea

¼ tsp Ground Cinnamon

¼ tsp Ground Cardamom

¼ tsp Ground Cloves

¼ tsp Ground Ginger

250 g Caster Sugar

50 g Unsalted Butter

Steps:

• Gently warm up the cream over low heat (do not boil) along with the tea bags and all four spices. After 5-10 minutes, remove from heat, strain and cool completely.
• Next, place the sugar in a saucepan along with 4 tablespoons of water and cook on high heat. Do not stir the mixture. You can swirl the pan around if you feel the need to mix it a bit. Cook the sugar until it starts to caramelized and turn into a deep amber color.
• Then take it off the heat and whisk in the Karak-infused cream and butter. It will bubble, just keep mixing.
• Once smooth and settled, transfer it into a jar to cool completely and store.

Pour it over errthang and enjoy this sweet thing we call life.