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I'm a fan of this new product (as well as the original Bailey's, with Irish whiskey instead of bourbon; frugal tip: you can buy Ryan's for the half the price; same thing), but find them to be too sweet. I've seen recipes for homemade Bailey's, but it includes not only heavy whipping cream, but also sweetened condensed milk and various sugars plus almond and vanilla; way too sweet for my taste, and I'd also like to share some with a diabetic. Is there any reason I couldn't combine just bourbon and cream; would it curdle? Anyone tried it?
Hate to waste good bourbon, so thought I'd ask first.
I have no idea how to make it but Buffalo Trace makes an incredible Bourbon Cream.
Unfortunately,it's limited distribution
I've had it. Again, too sweet for my taste. I just want liquor and cream -- no sugar. Any reason why that wouldn't work (or keep in the fridge, for holiday gift-giving), or would it curdle or separate? Maybe this post should have been placed on the "Cooking" thread!
You might try pouring a little bourbon into some cream and see before you mix up a whole lot. You can have fun destroying the evidence.
if the dairy cream curdles, you could try coconut cream. I like that better than dairy anyway.
And a little stevia could sweeten it without the usual artificial sweetener dangers.
Location: The Land Mass Between NOLA and Mobile, AL
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Quote:
Originally Posted by steiconi
You might try pouring a little bourbon into some cream and see before you mix up a whole lot. You can have fun destroying the evidence.
if the dairy cream curdles, you could try coconut cream. I like that better than dairy anyway.
And a little stevia could sweeten it without the usual artificial sweetener dangers.
This is a good idea. Champagne (sparkling white wine, not the real French stuff) is good with breakfast plus some cranberry juice. I call it a "cramosa."
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