Each year around the holidays, I wait for Buffalo Trace Bourbon Cream to hit the shelves. The challenge is, we never finish the bottle and end up pouring most of it down the drain before it expires. This year, we decided to try making homemade bourbon cream so we could make a smaller batch for the holidays. The result was delicious – creamy with just a hint of sweetness, chocolate, and coffee, and plenty of bourbon spice.
This homemade bourbon cream costs less than $5 a bottle and can be made in under a minute in a blender! Simply combine all of the ingredients and mix until smooth.
We use Evan Williams Black Label for this sauce. EW is by far our favorite value bourbon – amazing creamy vanilla notes, which is great for desserts, with a little bit of spice and oak that really comes through as you cook it down. The nuances of the bourbon will be overshadowed by the added vanilla, coffee, and condensed milk, so this isn’t a place to splurge on a nice bourbon. EW is about $12 for a bottle, although you can easily get by with only a 375 to make your bourbon cream.
Enjoy it just like you would another liqueur. Pour a splash in your coffee (and top with whipped cream for a little extra indulgence), mix into a martini, or bake into a decadent cake. Or, pour it into a pretty bottle and give as a gift! Each batch can be stored for up to 2 months in the fridge in an airtight container.
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Homemade Bourbon Cream
Equipment
- Blender
Ingredients
- 1 cup heavy whipping cream
- 1/2 tsp unsweetened cocoa powder
- 1 cup bourbon
- 1 can sweetened condensed milk (1 can is 14 oz)
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules
Instructions
- Pour heavy cream and cocoa powder in a blender. Mix quickly to combine.
- Add remaining ingredients. Blend until combined.
- Pour into a bottle and seal, storing into the fridge for up to 2 months.
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