Makes
1 drinkIngredients
For the Maple-Rum Sauce
- 1½ cups heavy cream
- ⅓ cup packed dark brown sugar
- ¼ cup maple syrup
- ⅓ cup plus 3 tablespoons spiced rum
- 3 teaspoons corn starch
For the Drink
- Maple rum sauce recipe follows
- 1 ounce brewed espresso espresso roast brewed drip coffee will work, just make it dark
- 1 ounce espresso-infused vodka
- Seeds from 1 fresh vanilla bean
- ½ ounce Amaro Montenegro
- ½ ounce coffee brandy
- ½ ounce Kahlua
- Coffee bean garnish
Instructions
For the Maple-Rum Sauce
- Combine the cream, sugar, maple syrup, and ⅓ cup rum in a medium saucepan and bring to a slow boil over low heat. Dissolve the corn starch in the remaining 3 tablespoons of rum. Whisk in the cornstarch mixture, cook on low for another 2 minutes, until thickened. Remove from heat and let cool.
- For the leftovers, store in the refrigerator (after it’s cooled) for 4–5 days or freeze for up to 3 weeks. Simply reheat in the microwave on low to warm if you want to serve warm over ice cream or in hot coffee.
For the Drink
- Using the squeeze bottle, drizzle the chilled rum sauce on the inside of a martini glass. Mix espresso, vodka, vanilla bean seeds, Amaro, brandy, and Kahlua over ice in a cocktail shaker and strain into the martini glass. Garnish with espresso beans. You could also dip the rim in the rum sauce and then into crushed espresso beans.