Vegan Salted Caramel Chai 

Methods and Directions

• Place the coconut milk (including water), sugar and vanilla in a pan. 
• Bring to a gentle boil and stir frequently for 20-25 minutes. 
• The sauce will have thickened and be a dark brown caramel colour (but will still be quite runny), take it off the heat and stir in the salt. Add between 1-2 tsp salt, taste and add accordingly.  
• The sauce will thicken to the desired consistency as it cools. Leave to cool and use straight away or store in an airtight container in the fridge. It will keep for at least a week. 
• Brew the tea for 5 minutes at 95°C, strain into a saucepan. Add the Almond milk and the caramel sauce. Stir vigorously for 30 seconds. Pour into a chocolate-rimmed mug.