March DOM 1
Irish whiskey cream and coffee is a popular after-dinner drink, and for good reason – when there’s a chill in the air, it goes down like comfort food. For decades, there seemed to be only one option for the creamy whiskey liqueur, but in recent years a handful of bourbon-and-milk-based cordials made in Kentucky have entered the market, each boasting the flavor profile of the bourbon brand they represent. While I enjoy them, I want more options to pair with my favorite coffee, or on warmer days, to pour over ice cream or ice.
Making from-scratch “Irish cream” – or “Kentucky cream,” in this case – allows DIY mixologists the flexibility to compare flavor profiles from a variety of brands, at a fraction of the cost. After some trial (but no errors!), wheated bourbon rose to the top as my favorite for a creamy bourbon liqueur, but ultimately it’s chef’s choice on the selection. (I do suggest picking a medium-priced point bourbon – less than two cups goes into the recipe, and the rest can be saved for sipping at a later time.)
Full recipe serves 10-12 people; for a smaller batch, reduce ingredients by half. Try a different bourbon for the next batch.
Ingredients: (yield: 1 quart)
• 1 1/2 cups bourbon (wheat)
• 1 14-ounce can sweetened condensed milk
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee
• 1 1/2 cups heavy cream
Method:
In a blender, combine bourbon, sweetened condensed milk, chocolate syrup and instant coffee. Blend on high speed until combined.
Place bourbon mixture in a bowl and stir in cream until smooth. Store bourbon cordial in a glass bottle or jar in the refrigerator, covered, for up to two weeks.
Serving suggestions:
Serve in a chilled shot glass, over ice in a rocks glass, mixed in coffee or over ice cream. ss