Recipe courtesy of Eileen McClash

Cream Whiskey

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  • Level: Easy
  • Yield: 4 cups
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1 cup light cream

1 (14-ounce) can sweetened condensed milk

1 2/3 cups Bourbon

1 teaspoon espresso

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

1 teaspoon almond extract


  1. Combine all ingredients in a blender. Blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate. Will keep refrigerated for 2 months if kept cool. Shake bottle well before serving.