“
Yield
2 cups
Type
Vegan
Time
20 min
Level
Beginner
Melt butter in a large saucepan over medium heat if using.
Add the coconut milk and stir until the coconut fat is melted, then add the brown sugar and stir until melted.
Then turn up the heat to medium-high, still stirring, until it starts to bubble.
Then turn heat back to medium and cook, keep stirring, and cook until the mixture is reduced but not as thick as a carmel.
Stir in the vanilla and salt if using. Store in the fridge for up to 2 weeks.
Add some of the butterbeer syrup to vanilla sparkling water or to hot plant-based milk.
Enjoy it cold, warm, or frozen! Try it in your cold brew coffee too!
Vegan Hot White Chocolate
Vegan Pumpkin Spice Syrup