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
- Place agave nectar, cream, and milk in a saucepan on medium heat.
- Bring to a boil and decrease the heat to a simmer.
- Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken.
- Remove from the heat and whisk in the rum, vanilla extract, butter, and salt.
- 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)