Maple Espresso Bourbon Cream
Perfect for Espresso Martini Lovers:
Rich, creamy, and fridge-stable for two months (not that it ever lasts that long). This DIY bourbon cream is a coffee lover’s dream—perfect in hot chocolate, espresso martinis, or just poured over ice. Makes 1 one-liter bottle - you’ll want to double or triple this.
Ingredients
- 10 oz 100-proof bourbon can substitute 100 proof rum or tequila
- 3 oz sweetened condensed milk
- 3 oz heavy cream
- 10 oz half and half
- 2.5 oz dark, barrel-aged maple syrup
- 1 tablespoon instant espresso powder
- Optional: ½ tablespoon cocoa powder
Instructions
- Add ingredients to a high-speed blender in the listed order. Blend on low for 30-45s. Do not over blend and turn it into whipped cream! Decant into gifting bottles and store in the fridge.
- To use: add 1-1.5 oz to any recipe that calls for bourbon cream, including coffees, hot chocolates, or creamy espresso martinis. Or, just pour on the rocks!
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