How to Make Hot Buttered Rum Caramel Sauce

This delicious caramel sauce is infused with Hot Buttered Rum tea and finished with just a hint of spiced dark rum. It's perfect on shortbread, or just off the spoon :)

1.6k Views 142 Likes
How to Make Hot Buttered Rum Caramel Sauce Recipe
14 Steps
Ingredients
Embed
1
This tasty caramel sauce is based around DavidsTea's delicious Hot Buttered Rum tea, which is highly addictive and all around wonderful.

This tasty caramel sauce is based around DavidsTea's delicious Hot Buttered Rum tea, which is highly addictive and all around wonderful.

2
Start by measuring out 2/3 cup heavy cream and transferring it to a small saucepan.

Start by measuring out 2/3 cup heavy cream and transferring it to a small saucepan.

Recommended For You
3
Heat the heavy cream over low heat until you see small bubbles. Keep an eye on it so it doesn't boil and then boil over.

Heat the heavy cream over low heat until you see small bubbles. Keep an eye on it so it doesn't boil and then boil over.

4
While the cream heats up, measure out 1 tbsp Hot Buttered Rum tea leaves into a tea strainer. Place the strainer in a glass measuring cup.

While the cream heats up, measure out 1 tbsp Hot Buttered Rum tea leaves into a tea strainer. Place the strainer in a glass measuring cup.

5
Once the cream is hot, pour it over the tea leaves and let steep for 6 minutes. Take care not to over-steep or the final sauce will be bitter.

Once the cream is hot, pour it over the tea leaves and let steep for 6 minutes. Take care not to over-steep or the final sauce will be bitter.

6
Remove the strainer and press the tea leaves to get as much cream out as possible before discarding the tea leaves. You should have approximately half a cup of cream left. Set the cream aside.

Remove the strainer and press the tea leaves to get as much cream out as possible before discarding the tea leaves. You should have approximately half a cup of cream left. Set the cream aside.

7
Measure out half a cup of white sugar into a small saucepan.

Measure out half a cup of white sugar into a small saucepan.

8
Combine the sugar with just enough water to dissolve it (about 3 tbsp) and boil over medium high heat.

Combine the sugar with just enough water to dissolve it (about 3 tbsp) and boil over medium high heat.

9
The water will eventually evaporate off, leaving just liquified sugar. Watch it as it bubbles away—it will start to change colours to a characteristic caramel brown.

The water will eventually evaporate off, leaving just liquified sugar. Watch it as it bubbles away—it will start to change colours to a characteristic caramel brown.

10
Once you've got your caramel brown, pour in the cream—it will bubble like mad, so be careful.

Once you've got your caramel brown, pour in the cream—it will bubble like mad, so be careful.

11
Stir in a tablespoon of tasty dark rum.

Stir in a tablespoon of tasty dark rum.

12
Stir the mixture to ensure the caramel dissolves into the cream. You may have to pop it back on the heat to help it along.

Stir the mixture to ensure the caramel dissolves into the cream. You may have to pop it back on the heat to help it along.

13
Once it's dissolved, you've got caramel sauce!

Once it's dissolved, you've got caramel sauce!

14
Decant into a little jar and enjoy—it's great on shortbread, ice cream, and off a spoon :)

Decant into a little jar and enjoy—it's great on shortbread, ice cream, and off a spoon :)

Ingredients

1 Tablespoon DavidsTea Hot Buttered Rum tea leaves 
Cups heavy cream 
½ Cups white sugar 
1 Tablespoon spiced dark rum 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments