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Drinking Caramel

A rich and creamy winter delight.

This rich, velvety drinking caramel takes indulgence to a new level. Anu Apte Elford, owner of Seattle’s Rob Roy, serves it with Calvados and a dollop of whipped cream for the ultimate treat on a cold winter’s night.


Yield:4 servings
  • 3⁄4 cup heavy cream
  • 2⁄3 cup granulated sugar
  • 1 tsp. unsalted butter at room temperature
  • 1⁄2 tsp. kosher salt
  • Tools:medium, heavy-bottomed saucepan, Small saucepan, Measuring cups, spoons, Whisk, Jar or airtight container


Add the sugar to a medium, heavy-bottomed saucepan or cast-iron skillet, and place over medium heat to liquefy the sugar. Boil the liquefied sugar until it reaches a rich brown color and toasty aroma, about 9 minutes, taking care not to burn it.

Meanwhile, in the small saucepan, warm the heavy cream on low heat (do not boil). When the sugar is ready, add the warmed cream to the liquefied sugar (use caution—the hot mixture will sizzle and foam) and whisk until incorporated.

Add the butter and salt to the mixture and cook for a few more minutes to thicken slightly, then remove from the heat. Use immediately, or cool and refrigerate in a covered container until ready to use. (Use within 1 week.)

To serve, combine the prepared caramel base, 1⁄2 cup half and half, and 1⁄2 cup evaporated milk in a small saucepan over medium heat, whisking until the caramel melts and the mixture is smooth.

Ladle the finished caramel into warmed mugs.

For a spirited version, add 1½ oz of Calvados to a warmed mug, then stir in 5 oz. of the drinking caramel. Top with whipped cream, a sprinkle of salt and one turn of cracked pepper.

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