Whiskey+sriracha is one of my favorite combinations: it’s spicy, sweet, vibrant and smokey—perfect in candy or drizzled over popcorn and baked.
While I usually use the Rooster Sauce version of sriracha, I decided to use Ninja Squirrel combined with Jack Daniel’s Whiskey for this application, because it’s a tad bit sweeter and tangier. Developed by Derek Sarno of Sarno Bros. Wicked Healthy Food, this sriracha is non-GMO, and offers just the right amount of balanced heat that plays perfectly off of the smooth smokey notes of the whiskey.
This caramel sauce is clingy and thick, and won’t solidify when stored in the freezer because of the alcohol content. Once cooled, drizzle as desired over or into:
- Tofutti vanilla ice cream
- Vegan Creme Brulee
- French toast
- Coffee (it’s surprisingly good)
- Vegan Beignets
- Plain Vegan Doughnuts
- Fried bananas
EASY WHISKEY-SRIRACHA CARAMEL SAUCE
- Total Time: 15 minutes
- Yield: 3/4 cup caramel
Ingredients
- 1 cup brown sugar
- 1/2 cup full-fat coconut milk (skim the heavy portion off the top of the can)
- 1/2 tsp coarse sea salt (preferably fluer de sel or grey salt)
- 1/2 tsp baking powder
- 2 TB whiskey (I used Jack Daniel’s)
- 2 TB sriracha
Instructions
- Whisk together the brown sugar and coconut cream in a heavy-bottomed, medium-sized saucepan and heat over medium low heat until it comes to a small simmer.
- Add in the salt and stir, then continue to allow it to simmer, without stirring, for about 7 minutes.
- Remove from the heat. Slowly sprinkle in the baking powder (it will bubble and rise, so take care), then carefully and slowly add in the whiskey, stir, then the sriracha and stir again, taking care because it will bubble and rise some more.
- Transfer the caramel sauce to a jar and place in the freezer to chill. The whiskey will inhibit the caramel from becoming solid. You can keep it in the freezer and simply scoop out the desired amount as needed.
- To clean your pot and utensils, just fill the pot with hot water and throw in any utensils you used into the pot. Allow it to sit for about 10 minutes—the caramel should slide right out of the pot very easily.
- Cook Time: 15 minutes
Dawn Serra says
How long do you think this would keep? I'm wondering if I could do it for Christmas presents, but I wouldn't want to do it if it only keeps a week or something. Thoughts?
Thanks!
erinwyso says
Dawn, If this is kept in the freezer, it should last a month or more. I hope you enjoy!
CurvyQ says
This sounds like heaven. What do you suggest it be served with? I use sriracha mostly on cauliflower, whiskey for drinking and haven't had caramel in years! Is this a dessert sauce? Thanks.
erinwyso says
I hope you enjoy! I've listed serving suggestions in the bulleted list above in the post, but I'm sure there are many more possibilities for both sweet and savory applications.
Anonymous says
Could I use this same recipe for normal caramel sauce and leave out the sriracha and/or whiskey? I have been looking for a recipe to go with salted caramel cupcakes and I think the whiskey would be great but sriracha might be too much for a cupcake. Any thoughts? Thank you!
erinwyso says
Yes! This is really just a basic caramel sauce when you leave out the whiskey/sriracha — you can add in any flavorings you want to it!
Anonymous says
Wonderful! I can't wait to play with this. Thank you!