Hot Buttered Rum Sauce

• 1/2 cup amber agave nectar
• 1/2 cup heavy cream
• 1/2 cup evaporated skim milk
• 1 tablespoon arrowroot powder dissolved in 2 tablespoons water
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 2 teaspoons unsalted butter
• Pinch of sea salt

1. Place agave nectar, cream, and milk in a saucepan on medium heat.
2. Bring to a boil and decrease the heat to a simmer.
3. Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken.
4. Remove from the heat and whisk in the rum, vanilla extract, butter, and salt.
5. Cool and store in the refrigerator for up to 2 weeks.

amber, heavy cream, milk, arrowroot powder, dark rum, vanilla, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/hot-buttered-rum-sauce-379415 (may not work)