Several years ago I experimented with making my own Irish cream liqueur. The results were divine.
And I recently was inspired to try swapping bourbon for the Irish whiskey.
Bourbon cream, if you're unfamiliar, is essentially the same as Irish cream liqueur, but made with American bourbon rather than Irish whiskey.
Making it yourself allows you to control the sweetness, creaminess and booze.
If you don't want to fool with making it yourself, Little Rock's Rock Town Distillery makes an excellent Bourbon Cream available at the distillery and liquor stores around the state. In fact, it was after I finished off a bottle of Rock Town's Bourbon Cream that I wondered if I couldn't use my Irish cream liqueur recipe to make my own version of bourbon.
This sweet and creamy bourbon is delicious in coffee or hot cocoa, cocktails, over ice cream or, my favorite, simply on its own over ice.
Bourbon Cream Liqueur
1 cup half-and-half OR heavy cream
1 (14-ounce) can sweetened condensed milk
1¼ to 1⅔ cups bourbon whiskey (see note)
1 tablespoon coffee liqueur OR 1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon to 1 tablespoon vanilla extract
1 teaspoon almond extract, optional
Combine all ingredients in a blender and blend on high for 30 seconds. Transfer to an airtight container (an empty 750 milliliter liquor bottle works well) and refrigerate until ready to use. Shake well before using. Will keep for about 2 months.
Makes about 4 cups.
Note: I recommend a low- to mid-range whiskey for this recipe as the finer nuances of an expensive whiskey will be overpowered by the cream and other flavors.
Food on 12/19/2018