Creamy Salted Caramel 16 oz
Miso & Caramel; sweet, salty and straight-up addictive.
We must warn you before opening this bottle: Creamy Salted Caramel is straight-up addictive. We’ve (humbly) officiated this marriage of sweet, creamy indulgence, and salty, savory umami, creating a syrup you will reach for over and over again. It’s familiar, but with a little something extra. It’s quietly complex and undeniably crushable. Try a splash in your latte, then try to imagine a life without it. It’s okay. We can't either.
Ingredients: Organic pure cane sugar, filtered water, red miso paste (fermented organic soybeans, non-GMO rice, sea salt, koji starter), lactic acid
Creamy Salted Caramel
Miso & Caramel; sweet, salty and straight-up addictive.
There are certain flavors that feel like they’ve always existed. Caramel is one of them. For years, we’ve approached our Toasted Caramel simply, just sugar and fire. A syrup built on depth, bitterness, and a lingering nuttiness that found a home in coffee bars and bar carts alike.
When we set out to create something new, we weren’t interested in reinventing caramel. We wanted to sit beside it, to expand the experience rather than replace it. That thinking led to Creamy Salted Caramel.
But here’s the thing: there’s no cream in it. That soft velvety finish comes from something entirely different. Something that, at first glance, has no business being in caramel at all: red miso.
Ours comes from a California-based producer that has been quietly perfecting the craft since the 1970s, working against the odds of a dry climate to cultivate something that traditionally depends on humidity and time. Their process is patient and deliberate, relying on organic soybeans, non-GMO rice, koji, and salt, transformed through fermentation into something deeper and more complex. When folded into caramel, it doesn’t announce itself but quietly reshapes the entire experience instead.
The sweetness becomes rounder, the salt becomes more integrated. And that creamy quality we were chasing? Here it is! Not as dairy, not as added fat, but as a natural byproduct of balance. What you’re left with is familiar, but not predictable.
The ingredient list is deceptively simple: Just a handful of components working harder, going deeper. And that’s the whole point.
We didn’t set out to make a dairy-free caramel syrup. We set out to make a better one. The fact that it happens to be dairy-free is almost beside the point, but that absence makes it better. It keeps the flavor clean, the texture light, the finish lingering just long enough to pull you back in for another sip. Because that’s what this really is: a flavor you return to. Not loud, not showy. Just quietly, persistently good.