Bourbon Cream—A little magic in a glass

My friend Mike introduced me to bourbon (a story for another day) and bourbon cream. I am not a fan of Irish Cream, so I didn’t think bourbon cream would be magically delicious. I was wrong.

 

I love to drop gifts off to friends and family around Christmas. They usually have alcohol (see gummy vodka bears from a few years ago). After a few years, it can be a bit challenging to come up with new ideas. So, I decided to make my own bourbon cream.

Be warned: this stuff may be addicting. I gave a bottle to a friend, and then I got a text asking for the formula for my meth. There was some indication if he ended up in rehab, I would get a bill.   

As I said, this stuff is magically delicious, and I certainly wasn’t the first person to make my own. I tried a few recipes. One called for evaporated milk and simple syrup. It was pretty good. I usually put mine in coffee, so I landed on the version with sweetened condensed milk since it was a bit sweeter. Most recipes call to use a blender to mix the ingredients. Do that if it brings you joy. It just seemed to make more dishes for me. I stirred with a spoon, and that seemed to work.

If your Christmas morning coffee needs a little something, here is what I recommend:

2 cups bourbon

1 can sweetened condensed milk (14 oz.)

1 cup cream

2 tablespoons chocolate (let’s be honest, measure with your heart and squirt some in)

1 teaspoon instant espresso (my heart wanted a heaping spoonful)

1 teaspoon almond extract

1 teaspoon vanilla extract

 

I made it by the pitcher full since I was giving it away. Get those measuring cups and spoons out if it brings you joy, but I promise it will work if you measure with your heart.

Sharing with a friend isn’t necessary, but it might bring you and your friend some joy. You should use it within two weeks, but I would be amazed if it lasts that long. And keep it in the refrigerator.