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Add the brown sugar and vanilla and simmer for 5 minutes. Add the cream and boil for 3 or 4 minutes, until reduced slightly. Cool. 3. Serve the rhubarb in bowls with sauce and a scoop of ice cream.

Add 2 pumps each cinnamon dolce syrup and caramel syrup. Add ice and blend. Order 4 shots espresso. Add 4 pumps white chocolate mocha sauce. Pour into grande cup with ice and fill with milk.

For the sauce: In a small–medium bowl, mix together the honey, soy sauce, garlic and hot sauce until combined. You can microwave it for about 20 seconds to warm it up and help it come together. Coat ...