Nothing says indulgence like the rich, velvety goodness of bourbon cream! Whether you’re whipping up a cozy dessert for date night or impressing guests at your next gathering, these decadent recipes are sure to delight. From luscious no-bake treats to show-stopping cocktails, get ready to elevate every occasion with a touch of creamy, boozy magic. Let’s dive into these irresistible creations!
Bourbon Cream Caramel Sauce
Haven’t tried a caramel sauce that actually makes you want to lick the spoon? This bourbon-spiked version changes everything—smooth, boozy, and dangerously addictive.
Ingredients
– For the caramel base: 1 cup granulated sugar, ¼ cup water
– For the cream mixture: ¾ cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
– For finishing: 2 tablespoons bourbon, ¼ teaspoon sea salt
Instructions
1. Combine 1 cup granulated sugar and ¼ cup water in a heavy-bottomed saucepan over medium heat.
2. Stir constantly with a wooden spoon until the sugar dissolves completely, about 3 minutes.
3. Stop stirring and swirl the pan occasionally as the syrup boils until it turns a deep amber color, approximately 8-10 minutes. Tip: Use a light-colored pan to monitor the color change easily.
4. Remove the saucepan from the heat immediately to prevent burning.
5. Carefully pour in ¾ cup heavy cream—it will bubble vigorously, so stand back.
6. Whisk continuously until the mixture is smooth and homogenous.
7. Add 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, whisking until fully incorporated.
8. Return the saucepan to low heat and simmer for 2 minutes, stirring constantly to thicken slightly.
9. Remove from heat and stir in 2 tablespoons bourbon and ¼ teaspoon sea salt. Tip: Add bourbon off the heat to preserve its flavor and avoid alcohol evaporation.
10. Let the sauce cool for 15 minutes before transferring to a jar. Tip: Store in an airtight container in the fridge for up to 2 weeks; reheat gently before serving.
Silky with a warm bourbon kick and a hint of salt, this sauce transforms ice cream, drizzles over cheesecake, or even glazes grilled peaches for a next-level dessert moment.
Chocolate Bourbon Cream Pie
Zesty and decadent—this Chocolate Bourbon Cream Pie is your new go-to dessert. Whip up this showstopper with minimal effort and maximum flavor payoff. Get ready to impress every single time.
Ingredients
For the crust:
– 1 1/2 cups chocolate cookie crumbs
– 6 tbsp unsalted butter, melted
– 1/4 cup granulated sugar
For the filling:
– 1 cup granulated sugar
– 1/2 cup cornstarch
– 1/2 tsp salt
– 4 large egg yolks
– 2 cups whole milk
– 1 cup heavy cream
– 6 oz semisweet chocolate, chopped
– 2 tbsp bourbon
– 2 tsp vanilla extract
For the topping:
– 1 cup heavy cream, chilled
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups chocolate cookie crumbs, 6 tbsp melted unsalted butter, and 1/4 cup granulated sugar.
3. Press the mixture firmly into a 9-inch pie dish.
4. Bake the crust for 10 minutes at 350°F until set.
5. Let the crust cool completely on a wire rack.
6. In a saucepan, whisk together 1 cup granulated sugar, 1/2 cup cornstarch, and 1/2 tsp salt.
7. Add 4 large egg yolks and whisk until smooth.
8. Gradually whisk in 2 cups whole milk and 1 cup heavy cream.
9. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes.
10. Remove from heat and stir in 6 oz chopped semisweet chocolate until melted and smooth.
11. Stir in 2 tbsp bourbon and 2 tsp vanilla extract.
12. Pour the filling into the cooled crust.
13. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
14. Refrigerate for at least 4 hours until fully set.
15. In a chilled bowl, beat 1 cup chilled heavy cream and 2 tbsp powdered sugar until stiff peaks form.
16. Spread the whipped cream over the chilled pie.
17. Slice and serve immediately.
Effortlessly creamy with a rich chocolate-bourbon kick, this pie boasts a velvety texture that melts on your tongue. Garnish with chocolate shavings or a drizzle of caramel for an extra indulgent twist—perfect for holidays or any Tuesday that needs upgrading.
Bourbon Cream Cheese Frosting
Elevate your desserts from basic to brilliant with this bourbon cream cheese frosting. Every bite delivers smooth creaminess with a bold whiskey kick that’ll have everyone asking for your secret. Forget store-bought—this homemade upgrade takes just minutes but tastes like a professional pastry chef creation.
Ingredients
For the frosting base:
– 8 oz cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened to room temperature
– 4 cups powdered sugar
– 2 tbsp bourbon
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Place 8 oz softened cream cheese and 1/2 cup softened unsalted butter in a large mixing bowl.
2. Beat with an electric mixer on medium speed for 2 minutes until completely smooth and no lumps remain.
3. Gradually add 4 cups powdered sugar while mixing on low speed to prevent a sugar cloud.
4. Increase speed to medium-high and beat for 3 minutes until fluffy and well combined.
5. Pour in 2 tbsp bourbon and 1 tsp vanilla extract while continuing to mix.
6. Add 1/4 tsp salt and beat for 1 final minute until all ingredients are fully incorporated and the frosting is creamy.
7. Scrape down the sides of the bowl with a spatula to ensure even mixing.
8. Use immediately or refrigerate in an airtight container for up to 5 days.
Rich, velvety texture spreads like a dream on cakes or cupcakes. The bourbon adds a warm, sophisticated depth that pairs perfectly with chocolate or spice cakes. Try it sandwiched between cookies or as a dip for fresh fruit for an unexpected twist.
Salted Bourbon Cream Ice Cream
A boozy, creamy dream that’ll have you swooning. This salted bourbon cream ice cream is the ultimate adult treat—smooth, rich, and totally addictive. Skip the store-bought and make this showstopper at home.
Ingredients
For the ice cream base:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 tsp fine sea salt
For flavoring:
– 1/4 cup bourbon
– 1 tsp vanilla extract
Instructions
1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup light corn syrup, and 1/4 tsp fine sea salt.
2. Heat the mixture over medium heat, stirring constantly with a whisk, until the sugar dissolves completely and the mixture is warm to the touch (about 5 minutes).
3. Remove the saucepan from the heat and stir in 1/4 cup bourbon and 1 tsp vanilla extract until fully incorporated.
4. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any undissolved bits for a smoother texture.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
6. Chill the mixture in the refrigerator for at least 4 hours or until it reaches 40°F.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency (about 20-25 minutes).
8. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
9. Scoop and serve immediately, or store in the freezer for up to 2 weeks.
You’ll love the velvety texture that melts perfectly on your tongue, with a bold bourbon kick balanced by that salty-sweet creaminess. Try it sandwiched between two chewy chocolate chip cookies for an epic homemade ice cream sandwich—it’s a game-changer!
Bourbon Cream Bread Pudding
Get ready to level up your dessert game with this boozy, creamy twist on a classic. Grab that bourbon and let’s transform simple bread into pure indulgence.
Ingredients
For the custard:
– 4 cups cubed day-old brioche
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large eggs
– 2 tbsp bourbon
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
For the bourbon sauce:
– 1/2 cup unsalted butter
– 1/2 cup packed brown sugar
– 1/4 cup bourbon
– 1/4 cup heavy cream
– Pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Grease an 8×8 inch baking dish with butter.
3. Arrange 4 cups of cubed brioche evenly in the prepared dish.
4. Whisk together 1 cup heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar in a large bowl until sugar dissolves.
5. Beat in 4 large eggs one at a time until fully incorporated.
6. Stir in 2 tbsp bourbon, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon.
7. Pour the custard mixture evenly over the bread cubes.
8. Press down gently on the bread to ensure all pieces are submerged.
9. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
11. While baking, melt 1/2 cup unsalted butter in a saucepan over medium heat.
12. Whisk in 1/2 cup packed brown sugar until smooth and bubbly, about 3 minutes.
13. Carefully stir in 1/4 cup bourbon—it may sizzle briefly.
14. Add 1/4 cup heavy cream and a pinch of salt, then simmer for 2 minutes until slightly thickened.
15. Remove the bread pudding from the oven and let it cool for 10 minutes.
16. Drizzle the warm bourbon sauce over the top before serving.
Unbelievably rich and custardy with a hint of caramel from the bourbon sauce, this dessert is pure comfort. Serve it warm with a scoop of vanilla ice cream for that perfect hot-cold contrast, or enjoy it solo for a cozy night in.
Bourbon Vanilla Cream Latté
Grab your mug and get ready to elevate your coffee game. This bourbon vanilla cream latté delivers rich, smooth flavor with a hint of sophistication—perfect for cozy mornings or afternoon pick-me-ups.
Ingredients
– For the vanilla syrup: 1/2 cup granulated sugar, 1/2 cup water, 1 tbsp bourbon vanilla extract
– For the latté: 1 cup strongly brewed coffee (hot, 200°F), 1/2 cup whole milk, 2 tbsp vanilla syrup
Instructions
1. Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.
2. Stir constantly with a whisk until the sugar fully dissolves, about 3 minutes.
3. Remove the saucepan from heat and whisk in 1 tbsp bourbon vanilla extract. Tip: Use pure bourbon vanilla extract for the best flavor depth.
4. Let the vanilla syrup cool to room temperature, approximately 15 minutes.
5. Pour 1 cup of strongly brewed hot coffee (200°F) into a large mug.
6. Heat 1/2 cup whole milk in a separate small saucepan over medium heat until steaming hot (150°F), about 2-3 minutes. Tip: Avoid boiling the milk to prevent scalding.
7. Froth the heated milk using a handheld frother or whisk until foamy and doubled in volume.
8. Slowly pour the frothed milk into the mug with the hot coffee.
9. Drizzle 2 tbsp of the prepared vanilla syrup over the top. Tip: Swirl gently with a spoon to create a marbled effect for presentation.
10. Serve immediately.
Now, savor the velvety texture and warm bourbon vanilla notes that meld perfectly with the robust coffee. Enjoy it with a sprinkle of cinnamon or a dollop of whipped cream for an extra indulgent twist.
Hazelnut Bourbon Cream Liqueur
Hazelnut bourbon cream liqueur brings cozy vibes to your home bar. Homemade beats store-bought every time. Get ready to shake things up!
Ingredients
For the hazelnut infusion:
– 1 cup raw hazelnuts
– 2 cups bourbon
For the cream base:
– 1 cup heavy cream
– 1 (14 oz) can sweetened condensed milk
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Spread 1 cup raw hazelnuts in a single layer on a baking sheet.
3. Toast the hazelnuts in the oven for 10 minutes, or until fragrant and lightly browned.
4. Tip: Let the hazelnuts cool completely before handling to avoid burning your fingers.
5. Transfer the toasted hazelnuts to a clean kitchen towel and rub vigorously to remove the skins.
6. Combine the skinned hazelnuts and 2 cups bourbon in a large glass jar with a tight-fitting lid.
7. Seal the jar and store it in a cool, dark place for 7 days, shaking it gently once daily.
8. Strain the infused bourbon through a fine-mesh sieve into a bowl, pressing on the hazelnuts to extract all liquid.
9. Discard the solids and pour the infused bourbon back into the cleaned jar.
10. Tip: For a smoother liqueur, strain a second time through cheesecloth to remove any fine sediment.
11. Add 1 cup heavy cream, 1 can sweetened condensed milk, and 1 tsp vanilla extract to the jar.
12. Secure the lid tightly and shake vigorously for 2 minutes, until fully combined and slightly thickened.
13. Tip: Chill the liqueur in the refrigerator for at least 4 hours before serving to allow the flavors to meld.
14. Store the liqueur in the refrigerator for up to 1 month, shaking well before each use.
Decadently creamy with a nutty, boozy kick, this liqueur boasts a velvety texture that coats your glass. Serve it over ice, drizzle it on desserts, or blend it into your next coffee cocktail for an instant upgrade.
Bourbon Cream Truffles
Unleash your inner chocolatier with these boozy bourbon cream truffles. They’re rich, sophisticated, and shockingly simple to make—perfect for impressing guests or treating yourself. Get ready to roll up your sleeves and create something unforgettable.
Ingredients
For the ganache filling:
– 1 cup heavy cream
– 12 oz semi-sweet chocolate chips
– 3 tbsp bourbon
For coating and finishing:
– 1/2 cup cocoa powder
– 1/4 cup powdered sugar
Instructions
1. Pour 1 cup heavy cream into a small saucepan and heat over medium heat until it just begins to simmer, about 180°F.
2. Remove the saucepan from heat and immediately stir in 12 oz semi-sweet chocolate chips until fully melted and smooth.
3. Mix in 3 tbsp bourbon until evenly incorporated.
4. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
5. Refrigerate for at least 2 hours or until the ganache is firm enough to scoop.
6. Use a small cookie scoop or teaspoon to portion the ganache into 1-inch balls.
7. Roll each portion quickly between your palms to form smooth spheres.
8. Combine 1/2 cup cocoa powder and 1/4 cup powdered sugar in a shallow bowl.
9. Roll each truffle in the cocoa-sugar mixture until fully coated.
10. Place the finished truffles on a parchment-lined baking sheet.
11. Refrigerate for another 30 minutes to set completely before serving.
Perfectly fudgy with a smooth melt-in-your-mouth texture, these truffles balance deep chocolate richness with a warm bourbon kick. Serve them in mini paper cups for a elegant touch, or crumble over ice cream for an indulgent dessert upgrade.
Apple Bourbon Cream Tart
Vibing with fall flavors? This apple bourbon cream tart combines buttery crust, spiced apples, and smooth bourbon cream in one showstopping dessert. Get ready to bake your way to autumnal bliss.
Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1 large egg yolk
– 2 tbsp ice water
For the apple filling:
– 4 medium Granny Smith apples, peeled and thinly sliced
– 1/4 cup bourbon
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
For the cream layer:
– 8 oz cream cheese, softened
– 1/2 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. In a food processor, pulse the flour, cold cubed butter, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, then pulse just until the dough comes together.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring it covers the bottom and sides.
5. Prick the bottom of the crust all over with a fork to prevent bubbling.
6. Bake the crust for 15 minutes at 350°F, or until lightly golden. Let it cool completely.
7. In a large skillet over medium heat, combine the sliced apples, bourbon, brown sugar, cinnamon, nutmeg, and lemon juice.
8. Cook the apple mixture for 8-10 minutes, stirring occasionally, until the apples are tender but not mushy and the liquid has thickened.
9. Let the apple filling cool to room temperature.
10. In a mixing bowl, beat the softened cream cheese until smooth.
11. Gradually add the heavy cream, powdered sugar, and vanilla extract, beating until the mixture is thick and spreadable.
12. Spread the cream cheese mixture evenly over the cooled crust.
13. Top with the cooled apple filling, arranging the slices neatly.
14. Chill the tart in the refrigerator for at least 2 hours before serving to set the layers.
Perfectly balanced, this tart offers a crisp crust, velvety cream, and tender spiced apples with a hint of bourbon warmth. Serve it chilled with a drizzle of caramel or a sprinkle of toasted pecans for extra crunch.
Bourbon Cream Panna Cotta
Ditch the boring desserts and level up your dinner party game. This bourbon cream panna cotta delivers silky sophistication with a boozy kick that’ll have everyone begging for the recipe.
Ingredients
– For the panna cotta:
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 2 1/4 tsp unflavored gelatin powder
– 3 tbsp cold water
– 1/4 cup bourbon
– 1 tsp vanilla extract
– For serving:
– Whipped cream
– Caramel sauce
Instructions
1. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until spongy.
2. Heat heavy cream and sugar in a saucepan over medium heat until sugar dissolves and mixture reaches 160°F, stirring constantly.
3. Remove from heat and whisk in bloomed gelatin until completely dissolved.
4. Stir in bourbon and vanilla extract.
5. Strain mixture through a fine-mesh sieve into a pourable container to ensure smooth texture.
6. Divide mixture evenly among 6 ramekins or serving glasses.
7. Cover with plastic wrap, pressing directly onto surface to prevent skin formation.
8. Refrigerate for at least 4 hours or until fully set and jiggly but firm.
9. Top with whipped cream and drizzle with caramel sauce before serving.
This panna cotta sets into an incredibly smooth, quivering texture that melts on the tongue. The bourbon adds warm oak notes that complement the rich creaminess perfectly. Try serving it in martini glasses for an elegant presentation that highlights its sophisticated vibe.
Spiced Bourbon Cream Soufflé
Unleash your inner pastry chef with this showstopper dessert. Spiked with bourbon and spiced to perfection, this soufflé delivers cloud-like texture with serious flavor punch.
Ingredients
For the Base
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tbsp bourbon
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Pinch of salt
For the Egg Mixture
– 3 large eggs, separated
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
For Topping
– 1 tbsp powdered sugar
Instructions
1. Preheat your oven to 375°F and butter four 6-ounce ramekins, then dust with granulated sugar, tapping out excess.
2. Heat milk in a saucepan over medium heat until steaming (about 180°F), then whisk in bourbon, vanilla, cinnamon, nutmeg, and salt. Remove from heat.
3. Melt butter in another saucepan over medium heat, whisk in flour, and cook for 1 minute until golden and fragrant.
4. Gradually whisk the warm milk mixture into the butter-flour roux until smooth and thickened, about 2 minutes. Let cool for 5 minutes.
5. Whisk egg yolks into the cooled milk mixture until fully incorporated.
6. In a clean bowl, beat egg whites with an electric mixer on high speed until soft peaks form, about 3-4 minutes.
7. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then fold in the remaining whites until no streaks remain.
8. Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula.
9. Bake for 15-18 minutes, until the soufflés have risen and are golden brown on top. Do not open the oven during baking to prevent collapse.
10. Remove from oven, dust immediately with powdered sugar, and serve within 2 minutes for the best rise.
Velvety and airy, this soufflé melts with warm bourbon notes and a hint of spice. Serve it straight from the oven with a drizzle of caramel or alongside fresh berries for a stunning contrast.
Bourbon Cream Hot Chocolate
Just when you thought hot chocolate couldn’t get better—bourbon cream enters the chat. This isn’t your childhood cocoa; it’s a cozy, boozy upgrade that’ll warm you from the inside out. Get ready to stir, sip, and swoon.
Ingredients
For the hot chocolate base:
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/4 tsp salt
For the bourbon cream topping:
– 1/2 cup heavy cream
– 2 tbsp bourbon
– 1 tbsp powdered sugar
Instructions
1. Pour 2 cups whole milk into a small saucepan.
2. Whisk in 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt until no lumps remain.
3. Heat the mixture over medium heat, stirring constantly with a whisk, until it reaches 160°F on a kitchen thermometer—this prevents scorching and ensures smoothness.
4. Remove from heat immediately once at temperature.
5. In a separate medium bowl, combine 1/2 cup heavy cream, 2 tbsp bourbon, and 1 tbsp powdered sugar.
6. Use a hand mixer on high speed to whip the cream mixture until soft peaks form, about 2-3 minutes; chilling your bowl beforehand helps it whip faster and hold shape better.
7. Divide the hot chocolate evenly between two mugs.
8. Top each mug generously with the bourbon whipped cream.
9. Serve immediately while hot.
Silky chocolate meets smooth bourbon-kissed cream in every spoonful. The warmth of the cocoa balances the spirited kick perfectly—try dunking a cinnamon stick or grating dark chocolate on top for extra flair.
Bourbon Cream Cheesecake
Heads up, dessert lovers—this bourbon cream cheesecake is about to become your new obsession. Whip up a silky, booze-kissed filling and crush a buttery graham cracker base for a showstopper that’s legit unforgettable. No fancy skills needed, just follow these steps and get ready to flex.
Ingredients
For the crust:
– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 24 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 3 large eggs
– 1 cup sour cream
– ¼ cup bourbon
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F.
2. Combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted unsalted butter in a medium bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes at 325°F, then let it cool completely. Tip: Press the crust evenly to avoid a crumbly base.
5. Beat 24 oz softened cream cheese and 1 cup granulated sugar with a mixer on medium speed until smooth, about 2 minutes.
6. Add 3 large eggs one at a time, mixing just until combined after each addition.
7. Mix in 1 cup sour cream, ¼ cup bourbon, and 1 tsp vanilla extract until fully incorporated.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake at 325°F for 55–60 minutes until the edges are set but the center still jiggles slightly. Tip: Avoid overmixing to prevent cracks in the cheesecake.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to set gently.
11. Refrigerate for at least 4 hours or overnight before serving. Tip: Chill thoroughly for the best sliceable texture.
Decadent doesn’t even cover it—this cheesecake boasts a velvety smooth texture with a rich bourbon warmth that shines through. Serve it chilled with a drizzle of caramel or fresh berries for a next-level dessert that’ll have everyone asking for seconds.
Bourbon Peanut Butter Cream Bars
Packed with bold flavors and irresistible texture, these bourbon peanut butter cream bars deliver a sophisticated twist on classic dessert bars. Perfectly balanced sweetness meets a subtle kick that’ll have everyone asking for the recipe.
Ingredients
For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the Filling:
– 1 cup creamy peanut butter
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 2 tbsp bourbon
– 1 tsp vanilla extract
For the Topping:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
– 1/4 cup chopped roasted peanuts
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Tip: Press the mixture firmly into the pan to prevent a crumbly crust.
3. Press the mixture evenly into the bottom of a 9×9 inch baking pan.
4. Bake the crust for 10 minutes at 350°F until lightly golden.
5. Remove the crust from the oven and let it cool completely on a wire rack, about 30 minutes.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
7. Add the peanut butter, powdered sugar, bourbon, and vanilla extract to the bowl.
8. Beat the mixture on medium speed until fully combined and creamy, scraping down the sides as needed.
9. Spread the peanut butter filling evenly over the cooled crust. Tip: Use an offset spatula for a smooth, even layer.
10. Refrigerate the bars for at least 1 hour to set the filling.
11. Place the chocolate chips in a heatproof bowl.
12. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes.
13. Pour the hot cream over the chocolate chips and let it sit for 1 minute without stirring.
14. Whisk the mixture until smooth and glossy to create a ganache.
15. Pour the ganache over the chilled peanut butter layer and spread it evenly.
16. Sprinkle the chopped peanuts over the ganache before it sets. Tip: Add the peanuts immediately after spreading the ganache to ensure they stick.
17. Refrigerate the bars for at least 2 hours, or until fully set and firm.
18. Use a sharp knife to cut into 16 bars, wiping the blade clean between cuts for neat edges.
Velvety peanut butter cream melds with a crisp graham cracker base and rich chocolate topping for a decadent treat. Serve these bars chilled with a drizzle of caramel or a sprinkle of sea salt to elevate the flavors, making them perfect for parties or a cozy night in.
Bourbon Cream Éclairs
Melt-in-your-mouth pastry meets boozy bliss. These bourbon cream éclairs are the ultimate indulgence, with a smooth custard filling and rich glaze that’ll have you coming back for more.
Ingredients
For the Choux Pastry
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– 1/4 tsp salt
For the Bourbon Custard Filling
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 tbsp bourbon
– 1 tsp vanilla extract
For the Chocolate Glaze
– 4 oz semisweet chocolate, chopped
– 1/4 cup heavy cream
– 1 tbsp light corn syrup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine 1 cup water and 1/2 cup unsalted butter in a medium saucepan over medium heat.
3. Bring the mixture to a rolling boil, then immediately remove from heat.
4. Add 1 cup all-purpose flour and 1/4 tsp salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
6. Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
7. Tip: The dough should be smooth and glossy – if it separates, keep mixing until it comes together.
8. Pipe the dough into 4-inch logs on the prepared baking sheet, spacing them 2 inches apart.
9. Bake at 425°F for 15 minutes, then reduce the heat to 375°F and bake for another 20 minutes until golden brown and puffed.
10. Remove the éclairs from the oven and immediately poke a small hole in each end to release steam.
11. Let the éclairs cool completely on a wire rack.
12. For the custard, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 4 large egg yolks in a medium bowl until pale and thick.
13. Heat 2 cups whole milk in a saucepan until just simmering.
14. Slowly pour the hot milk into the egg mixture while whisking constantly.
15. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 3-5 minutes.
16. Remove from heat and stir in 2 tbsp bourbon and 1 tsp vanilla extract.
17. Tip: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
18. Chill the custard in the refrigerator for at least 2 hours until completely cold.
19. For the glaze, combine 4 oz semisweet chocolate, 1/4 cup heavy cream, and 1 tbsp light corn syrup in a microwave-safe bowl.
20. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
21. Slice the cooled éclairs horizontally and pipe the chilled custard into the bottom halves.
22. Replace the tops and spoon the chocolate glaze over each éclair.
23. Tip: Let the glaze set for 10 minutes before serving for a cleaner finish.
24. Chill the assembled éclairs for 30 minutes before serving.
So incredibly light and airy, these éclairs feature a crisp shell that gives way to the silky bourbon-kissed custard. Serve them chilled with a dusting of powdered sugar or alongside a shot of bourbon for the adults – pure decadence in every bite!
Pumpkin Bourbon Cream Parfait
Never settle for basic pumpkin spice when you can level up with bourbon-kissed cream and buttery crumbles. This parfait delivers autumn elegance in a glass with zero fuss—perfect for impressing guests or treating yourself. Grab your jars and let’s layer up!
Ingredients
For the crumble:
– 1 cup graham cracker crumbs
– 4 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
For the pumpkin layer:
– 1 cup canned pumpkin puree
– 4 oz cream cheese, softened
– 1/4 cup brown sugar
– 1 tsp pumpkin pie spice
For the bourbon cream:
– 1 cup heavy whipping cream
– 2 tbsp bourbon
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until evenly moistened.
3. Spread the mixture on a baking sheet and bake for 8 minutes, or until golden and fragrant. Tip: Let it cool completely to avoid a soggy texture.
4. In a separate bowl, beat softened cream cheese with brown sugar until smooth.
5. Fold in pumpkin puree and pumpkin pie spice until fully incorporated.
6. In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
7. Gently fold bourbon into the whipped cream. Tip: Chill your bowl and beaters beforehand for faster whipping.
8. Begin assembling parfaits by spooning a layer of crumble into the bottom of each serving glass.
9. Add a layer of the pumpkin mixture over the crumble.
10. Top with a layer of bourbon cream.
11. Repeat the layers once more, ending with bourbon cream. Tip: Use a piping bag for neat, even layers.
12. Refrigerate for at least 30 minutes before serving to set the layers.
This parfait boasts a dreamy contrast of creamy, spiced pumpkin and airy bourbon cream, all grounded by that crunchy, buttery base. Serve it chilled with a sprinkle of extra crumble on top for added texture, or drizzle with caramel for a decadent twist.
Bourbon Syrup with Vanilla Cream Pancakes
Dive into breakfast bliss with bourbon-kissed syrup and fluffy vanilla cream pancakes. Transform your morning routine with this boozy twist on a classic. Get ready to flip, pour, and indulge!
Ingredients
For the Bourbon Syrup
– 1 cup maple syrup
– 1/4 cup bourbon
– 2 tbsp unsalted butter
For the Vanilla Cream Pancakes
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup heavy cream
– 1 large egg
– 1 tsp vanilla extract
– 2 tbsp vegetable oil
Instructions
1. Combine 1 cup maple syrup, 1/4 cup bourbon, and 2 tbsp unsalted butter in a small saucepan.
2. Heat the saucepan over medium heat until the butter melts completely.
3. Simmer the mixture for 5 minutes, stirring occasionally, to allow the alcohol to cook off and flavors to meld. Tip: Avoid boiling to prevent burning.
4. Remove the saucepan from heat and set the bourbon syrup aside.
5. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
6. In a separate bowl, beat 1 cup heavy cream, 1 large egg, and 1 tsp vanilla extract until smooth.
7. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Tip: Lumps are okay for fluffier pancakes.
8. Heat a non-stick skillet or griddle over medium heat and lightly grease with 2 tbsp vegetable oil.
9. Pour 1/4 cup portions of batter onto the skillet for each pancake.
10. Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges look set.
11. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
12. Serve the pancakes warm, drizzled with the prepared bourbon syrup.
Yum! These pancakes boast a fluffy, tender crumb from the heavy cream, perfectly complemented by the rich, slightly boozy syrup. For a fun twist, top with fresh berries or a dollop of whipped cream to balance the sweetness.
Conclusion
Gather your ingredients and dive into these 32 decadent bourbon cream recipes perfect for any occasion! We hope you find new favorites to share with loved ones. Don’t forget to leave a comment with your top pick and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
