Recipe courtesy of Eileen McClash
Cream Whiskey
- Level: Easy
- Yield: 4 cups
Ingredients
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
Directions
- 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.
