Place brown sugar in small saucepan. Cook on low heat 1 minute. Stir in coconut cream and salt. Bring to boil; reduce heat and simmer 15 to 20 minutes or until slightly thickened.
Cool caramel completely. Stir in mezcal with a wire whisk. Store in airtight container in refrigerator up to 1 week. Use as a topping for desserts such as Vegan Horchata No-Churn Ice Cream.
CHEF's TIP!
Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavour profile.
