Cinnamon Rum Sauce
- Once again….this is not healthy but it is decedent and delicious. You’ll want to eat it by the spoonful. I recommend reserving the extra in the freezer, reheating it over a low flame and spooning it over frozen yogurt or ice cream. This recipe is adapted from a recipe I found in “Epicurious.com”
- Serves: makes 2 cups
- Prep. Time: 5 minutes
- Cook Time: 15 minutes
- Tools: small saucepot, whisk
- INGREDIENTS
- 1 cup (2 sticks) unsalted buttery sticks or butter
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups non-dairy creamer (or half and half)
- 2 large egg yolks
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
- ¼ cup dark rum
- 1 tablespoon vanilla extract
- DIRECTIONS
- 1. Melt butter in a saucepan over low heat. Add the brown sugar, cinnamon and salt. Whisk until the sugar is dissolved and the mixtures is bubbling – about 6 minutes.
- 2. Remove from heat and whisk in the rum and vanilla.
- 3. Serve warm.
- Sauce can be kept in the refrigerator or freezer and reheated over a low flame.
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