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Homemade Bourbon Cream Liqueur

A smooth and indulgent homemade bourbon cream liqueur made with just bourbon whiskey, heavy cream, and sweetened condensed milk, ready in minutes and perfect for sipping or gifting.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups bourbon whiskey 12 oz, any mid-range brand works perfectly
  • 1 cup heavy whipping cream 8 oz, cold
  • 1 can sweetened condensed milk 14 oz
  • 1 teaspoon vanilla extract
  • Optional flavor additions: 1/2 teaspoon cocoa powder 1/4 teaspoon instant coffee, or 1/4 teaspoon almond extract

Equipment

  • One clean glass bottle or mason jar (750 ml capacity)
  • Measuring cup
  • Measuring spoons
  • Whisk or fork
  • Funnel (optional)
  • Cheesecloth or fine mesh strainer (if filtering)
  • Labels for your bottle (optional)

Method
 

  1. Gather and prepare ingredients, ensuring the heavy cream is cold and the glass bottle is clean.
  2. Pour 1 1/2 cups bourbon whiskey into the clean glass bottle.
  3. Add the entire 14 oz can of sweetened condensed milk to the bottle with the bourbon.
  4. Measure 1 cup of cold heavy whipping cream into a separate measuring cup.
  5. Add 1 teaspoon of vanilla extract to the cream and stir gently for about 30 seconds until combined.
  6. Slowly pour the cream and vanilla mixture into the bottle with bourbon and condensed milk, stirring constantly.
  7. Stir the combined mixture for one minute until fully blended and smooth.
  8. Let the bottle sit at room temperature for 10 minutes, then give it another stir to recombine any settled layers.
  9. Taste the liqueur and adjust sweetness with more condensed milk or add more bourbon for extra bite, if desired.
  10. Cap the bottle tightly and store it in the refrigerator for up to 8 weeks, shaking gently before each use.

Notes

Shake gently before each use to maintain emulsion and store in the refrigerator for up to 8 weeks.