A pint jar filled with tea and topped with whipped cream and a caramel drizzle. Around it are apples, caramel candies, a slice of pie, and a jar of loose leaf

Fall Drink + Tea-Infused Caramel Sauce

This drink is going to be the perfect way to welcome fall - and the fall teas, too! Today we’re celebrating the rich, sweet seasonal blend: Caramel Apple Pie. Get ready to make an incredible, tea-infused caramel sauce – a tasty addition to drinks, ice cream, and baked goods. Once you’ve got your caramel sauce ready, I’m also teaching you a wonderful drink recipe to use with it!

Since the weather hasn’t started to cool down yet, this caramel-drizzled recipe is for an iced drink. But once the autumn chill hits us, try it out as a hot drink! Simply remove the ice from the recipe and replace the cold water with 8oz of hot water and add an extra splash of concentrated tea, too (an extra ½ ounce should be perfect).

What's concentrated tea?

Tea-Infused Caramel Sauce


  • 1/3 cup water
  • 1 cup sugar
  • 4 tablespoons butter
  • ¼ cup heavy whipping cream
  • 2oz Caramel Apple Pie concentrated tea
  • ¼ teaspoon vanilla extract (optional)

A loose leaf jar of Caramel Apple Pie and a tea ball. Further back is a jar of tea dripping with caramel drizzle.

The Recipe:

  1. Pour 1/3 cup of water into a small saucepan.
  2. Slowly stir in the sugar, adding about ¼ cup at a time until it’s all mixed in.
  3. Dissolve on medium-high, stirring occasionally so the sugar doesn’t burn to the bottom of the pan. Continue this until the mixture is clear and starts to boil.
  4. While you’re waiting for the sugar to boil, melt the 4 tablespoons of butter and measure out the ¼ cup heavy whipping cream and 2 ounces of concentrated tea in separate containers. Set these ingredients aside near your stove so you can work quickly on the next step.
  5. As soon as the sugar syrup is boiling, turn the heat to low and quickly pour in the heavy whipping cream, melted butter, and Caramel Apple Pie concentrate; stir until it’s all mixed. Careful here! The syrup will bubble up when you add these ingredients.
  6. On low heat, simmer the syrup for 2-3 minutes (without boiling). Do not stir! Stirring will cause the ingredients to separate. Instead, gently swirl the pot as it simmers to keep the caramel syrup from sticking to the pan.
  7. Take off the heat and stir in ¼ tsp vanilla extract, if desired. Set the caramel syrup aside to cool down for 5-10 minutes before using. Please note that the syrup will be thin at first but should thicken up as it cools.
  8. Once your tea-infused caramel sauce is not too hot, you’re ready to serve it up on drinks, cookies, ice cream, and more! Store any extra caramel syrup in the fridge. Warm up refrigerated sauce to soften it before serving. 

Fall Drink Recipe

Use your 16oz Pint Jar!

  • 1oz Caramel Apple Pie concentrated tea
  • 1oz milk or creamer (or try heavy whipping cream!)
  • 1oz simple syrup
  • 5oz water

Mix all ingredients together in your jar and then fill the jar up with ice, leaving about an inch of space. Add a swirl of whipped cream and drizzle warm, tea-infused caramel sauce over the top. Enjoy!

Want to try it hot? Use the same recipe, but with 8oz of hot water and an extra 1/2 ounce of Caramel Apple Pie concentrate. It's the perfect way to keep warm on a chilly fall morning.


Shop Caramel Apple Pie 

          Muslin bag of Caramel Apple Pie loose leaf tea     Glass jar of Caramel Apple Pie loose leaf tea     Large, one-pound bag of Caramel Apple Pie loose leaf tea          
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