![Holiday-Spiced Butterscotch Sauce Recipe [paleo, gluten-free, dairy-free]](https://vahuntergatherers.files.wordpress.com/2017/12/holiday-spiced-butterscotch-sauce-recipe-paleo-gluten-free-dairy-free.png?w=640)
Written by During the holidays, if there’s time to watch TV, I prefer to watch holiday baking shows and competitions. OK, truth be told: baking shows are my guilty pleasure all year round. It just seems more acceptable to watch them during the holiday season when baked goods abound.
The other day, I watched someone create a spicy caramel sauce. Salted caramel I’ve seen, but habanero spiced caramel sauce? It got me thinking about what else you could do to jazz up dessert sauce. I started looking through my pantry. With the holidays upon us, I knew I wanted to do a holiday spice blend; but we didn’t have regular coconut sugar on hand. Instead, we had brown coconut sugar.
Butterscotch and caramel sauce are essentially cream, butter and sugar; but butterscotch uses brown sugar. Since that’s what we had on hand, that’s what I tried to create. Brent, his parents (who were visiting), and I all agreed—it’s delicious. We hope you will think so, too!
Ingredients
1 14 oz can full-fat coconut milk
1/2 C brown coconut sugar
1/8 tsp sea salt
1/4 tsp cinnamon
1/4 tsp clove
1/4 tsp cardamom
Method
Stir coconut milk, brown coconut sugar and salt in a small pot over medium high heat. Bring to slow boil, then turn heat down to medium low.
Simmer for 45 minutes, stirring frequently. Add cinnamon, clove, and cardamom. Cool for 10 minutes, stirring occasionally.
Serve with apple slices, over your favorite non-dairy ice cream, or add to your favorite holiday sugar cookie!
![Holiday-Spiced Butterscotch Sauce Recipe [paleo, gluten-free, dairy-free]](https://vahuntergatherers.files.wordpress.com/2017/12/holiday-spiced-butterscotch-sauce-recipe-paleo-gluten-free-dairy-free-1.png?w=750)
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Holiday-Spiced Butterscotch Sauce
Ingredients
1 14 oz can full-fat coconut milk
1/2 C brown coconut sugar
1/8 tsp sea salt
1/4 tsp cinnamon
1/4 tsp clove
1/4 tsp cardamom
Method
- Stir coconut milk, brown sugar and salt in a small pot over medium high heat. Bring to slow boil, then turn heat down to medium low.
- Simmer for 45 minutes, stirring frequently. Add cinnamon, clove, and cardamom. Cool for 10 minutes, stirring occasionally.
- Serve with apple slices, over your favorite non-dairy ice cream, or add to your favorite holiday sugar cookie!
that paleo couple 
very creative!
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