Espresso Bourbon Glaze        
 

Ingredients:
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
6 tablespoons firmly packed light brown sugar
2 teaspoons instant espresso powder
6 tablespoons heavy cream
1 1/2 cups confectioner's sugar, silted
2 tablespoons bourbon
 

Directions:
Stir the butter, brown sugar and espresso powder together in a small saucepan over medium heat until the butter melts. Stir in the heavy cream. Simmer for 1 minute. Remove from the heat.

Gradually add the confectioner's sugar, whisking until smooth. Mix in the bourbon. Let the glaze cool slightly before using.

Makes enough to glaze one bundt or angel food cake.