2018-12-13 01:02:05
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
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 withespresso beans. You could also dip the rim in the rum sauce and then into crushed espresso beans.
MAPLE-RUM SAUCE
MAKES 2 CUPS
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
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.
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