Lavender and Earl Grey tea lend this caramel sauce a citrusy, floral note—serve it warm on top of ice cream, or add it to french toast for an extra-indulgent brunch treat.
- 2 tbsp. dried lavender
- 2 Earl Grey tea bags
- 3 cups sugar
- 4 tbsp. unsalted butter, cubed and chilled
Place lavender and tea bags in a bowl; pour 1 cup boiling water over and let cool to room temperature. Strain into a 2-qt. saucepan and add sugar; bring to a simmer over medium-high heat. Cook, without stirring, until amber colored, about 20 minutes. Remove from heat and whisk in butter. Let cool slightly before serving.