Thursday, February 25, 2016

Caramel Bourbon Cream Liqueur

I've been having a lot of fun making cream liqueurs, and now that I've found flavored sweetened condensed milks (made by Eagle Brand) in chocolate and caramel flavors, it's even more fun.

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.