1teaspoonsyrup(corn syrup, agave nectar, maple syrup, or vegan honey)
½cupplant-based creamer(see notes)
1 ½teaspoonsvanilla extract
½teaspooncoffee extract
¼teaspoonsalt
Instructions
Add the butter to a saucepan over medium heat. Cook until melted. Add the brown sugar and stir to combine.
Continue cooking until the mixture just begins to boil. Reduce heat and stir regularly as it simmers for 3 minutes.
Stir in the creamer and let it cook until it simmers again. Once simmering, cook for 3 to 5 minutes.
Remove from heat and stir in extracts and salt.
Let it cool for a few minutes then transfer to a lidded glass container. Seal tightly and store in the fridge.
Notes
Vegan Creamer
You can use a variety of vegan creamers for this recipe. I prefer to use plain or vanilla-flavored creamer. Also, if your creamer is sweetened, you will want to reduce the sugar amount slightly. If you use plant-based milk, they typically have higher water content and so will therefore need to be simmered a bit longer to achieve a thick sauce.