So first off you may be wondering why bourbon cream? Well in my many years of owning a distillery I have pretty much made every recipe for everything I could much find in books, online articles, word of mouth, whatever. My goal was always to build a \”flavor library\” in my brain. In Belize many years ago, I ran across my first bottle of rum cream (a recipe we will get to in a few weeks). I was amazed at how the rum and sugar flavors had melded in with the milk to create a cream liqueur you can\’t buy, as the market is generally loaded with artificially flavored cheap imitations. As soon as I got to Portland, I immediately thought about making my own bourbon cream.
This recipe we will use Jim Beam a sweeter corn forward flavor to create more of a southern bourbon cream, but you can use the bourbon of your choice.
Ingredients:
1 2/3 cups Jim Beam White Label Bourbon
1 (14oz) can sweetened condensed milk
1 cup light cream
3 tablespoons chocolate syrup
1 teaspoon instant coffee Mt Hagen is my favorite, decaf is also just fine
1 teaspoons vanilla extract Penzeys is my favorite
1/2 teaspoon almond extract Penzeys is my favorite
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Process all the ingredients in a blender for a few minutes, they will mix easily. Pour mixture into a clean bottle, store in a refrigerator. Drink within 60 days.
The Jim Beam flavor is very forward when consumed within the first few hours, which I prefer. Put on ice and you have what every bourbon ice cream should taste like. Also goes great in coffee.
Letting it sit overnight and the almond, chocolate and bourbon flavors meld for a smoother less bourbon forward flavor.