So you’ve whipped up your own favorite tea-infused ice cream or dessert, and you want the perfect topping to go with it, making it something special.
Well, look no further – I do believe I have finally discovered just such a thing:
A few nights ago, while whipping up a batch of my famous salted caramel topping, I was struck with the idea of adding matcha to the mix. The resulting concoction took the sauce to a whole new level of yummy!
But enough talking, you’ve got to try this tonight! Here is the recipe:
Tea Recipe to Make Matcha Salted Caramel Sauce
- 1 cup (approximately 7 ounces) granulated sugar
- Enough water to make the sugar the texture of wet sand
- 3/4 cup (6 ounces) heavy cream
- 1 teaspoon matcha
- 4 tablespoon (2 ounces) unsalted butter, cut into small cubes
- approx 1/2 teaspoon sea salt
1. In a bowl, whisk up the matcha into the cream, incorporating as much as possible (it will not completely dissolve; a few flecks will remain).
2. Put the sugar and water into a small saucepan and cook, without stirring. Heat should be over medium to high heat until the mixture is golden brown in colour.
3. Swirl the pan carefully from time to time to distribute the heat evenly throughout the mixture.
4. While the mixture is cooking, in a separate small, heavy saucepan, heat the matcha cream until hot, but not boiling. When the caramel has turned golden brown, carefully add the hot matcha cream to the pot (Watch out! – the mixture will sputter and release dangerous steam so stand back as you stir).
5. Stir the cream and caramel together until smooth.
6. Add the butter and stir until melted and well blended into the caramel.
7. Let cool to lukewarm and then add salt to taste (the salt should tone down the sweetness of the caramel but the mixture should not taste obviously salty).