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.

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.