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Thursday, December 12, 2013
Hot Sipping Caramel
6 oz. calvados (or more to taste)
1 cup half and half
1 batch salted caramel sauce (see below)
Tools: saucepan, whisk, barspoon
Garnish: whipped cream
Add the half and half and the salted caramel sauce to a small saucepan over medium heat. Stir constantly until the caramel is liquified and the half and half is mixed in. Divide calvados evenly between four mugs. Top with the warmed caramel mixture and stir to combine. Top with the whipped cream and serve.
For the salted caramel sauce: In a small saucepan over medium heat, warm ¾ cup heavy cream. In a separate pan, cook 2/3 of a cup granulated sugar over medium heat, stirring frequently, until it melts and turns golden in color, about 9 minutes. Stir in the warmed cream, along with 1 tablespoon of butter and ½ teaspoon of kosher salt. Caramel sauce will hold for up to one week in the refrigerator.
Anu Apte, Rob Roy, Seattle