Cross creek cream recipe

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  • Yield: 6 Servings


  • 2½ cups bourbon (we use Evan Williams, best bourbon for the money!)
  • One 14-ounce can sweetened condensed milk
  • 1 cup local heavy cream
  • 3 large organic eggs, preferably omega-3 eggs, lightly beaten
  • 2½ tablespoons organic chocolate syrup (Santa Cruz brand or you could substitute Hersheys)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
How to Make It
  1. In a blender, mix together the bourbon, condensed milk, and cream. Add the beaten eggs and blend until well mixed. Add the chocolate syrup, vanilla, and almond extract and blend for about 1 minute.
  2. Pour the mixture into a large pitcher, cover and chill for at least 1 hour and up to 2 days. When thoroughly chilled, pour into small glasses and serve. (Or like we do it on the farm, after it is well blended, pour the drink into pint mason jars, chill, and pass around to all your friends to drink right out of the jars!)

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