Or less fuss. One or the other.
Unfortunately, the flavored sweetened condensed milks don't seem to be widely available. Someone I know posted a photo of them, and it took quite a long time before I found them - in just one grocery store so far.
If you do find them, you might want to pick up a few cans. I can see how they could be very handy to have one hand. Not just for cocktails, but also for making ice cream.
One reason I like these cream liqueurs so much is that they make a lovely dessert cocktail, and I don't have to fuss with mixing anything - just pour. I don't mind making mixed drinks, but some evenings I just want to settle in with something nice without measuring, fussing, squeezing, or stirring. And since this is sweet and rich, it's dessert and a drink all in one.
I made a minty cream liqueur with chocolate sweetened condensed milk that was pretty amazing. This time I chose to use the caramel flavored sweetened condensed milk along with bourbon. It was super-tasty.
Caramel Bourbon Mint Liqueur
Makes about 1 quart
1 14-ounce can caramel sweetened condensed milk (I used Eagle Brand)
1 12-ounce can evaporated milk
1 1/4 cups bourbon (I used Four Roses)
1/2 cup Brancamenta
1 tablespoon vanilla extract
1/4 teaspoon salt
Combine all the ingredients and stir or shake to combine. Keep refrigerated. Serve straight-up or over ice.
If you can't find the caramel sweetened condensed milk, you can use canned dulce de leche, and then add more evaporated milk or regular milk to taste.