Best 19 Cream Whiskey Recipes

HOMEMADE IRISH (WHISKEY) CREAM

Steps:

• Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

IRISH CREAM AND WHISKEY COCKTAIL

Steps:

• Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

PEACHES AND CREAM WHISKEY LOAF

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans. , Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

STEAKS WITH WHISKEY CREAM SAUCE

Steps:

• Press steaks into a neat shape; cut bread into rounds about the same size as the steaks.
• Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.
• Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm.
• Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over.
• This is best served with new potatoes and green beans.

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM

Steps:

• 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
• 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
• 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
• 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
• 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
• 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
• Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
• Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
• To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.

ROASTED BANANA WHISKEY ICE CREAM

Steps:

• Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
• Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
• Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
• In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
• Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH WHISKEY GRAVY, AND HORSERADISH CREAM

Steps:

• For gravy base:
• Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
• For rib roast:
• Position rack in bottom third of oven and preheat to 450°F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5-to 6-inch-deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.
• Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper, and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instantread thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.
• To finish:
• Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
• Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.
• Present roast at table, then transfer roast to cutting board and cut into 1/4- to 1/2-inch-thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.

BOSTON CREAM WHISKEY BANANA PIE RECIPE - (4.6/5)

Steps:

• (Note: You can make the filling hours in advance of making the cake because the cream filling needs to chill in the refrig for several hours prior to using in the cake.) Cake: Prepare cake mix to instructions. Add ½ cup sour cream and ½ cup crème fraiche to batter. Whip batter with hand mixer until fluffy. Coat sides (and lightly on bottom) of three 9" cake pans with cooking spray. Line the cake pans with parchment paper (cutting circles to fit). Pour equal amounts of batter into each of the three. Bake in preheated 375 oven until done and golden brown. Remove and place on cooling rack. Filling: In a small bowl, place blended egg yolks and whisk in flour, sugar and vanilla. Set aside. In medium saucepan over medium it heat, pour milk and cream. Whisk consistently as you bring it to boil. Remove from heat. Slowly pour in, while constantly whisking, the egg mixture. Return to medium low heat and whisk about 3 minutes then add whiskey and continue to whisk consistently for another 9-12 minutes as the custard thickens. Remove, pour into a glass dish, and cover with plastic wrap (patting the wrap on the filling). Place in refrigerator for a few hours before using. Ganache: Make a double-boiler with a pot of water and a glass bowl over it. Over medium heat. Put chocolate chips in bowl and add heavy cream. Stir and blend as chips melt. (Add a little more cream if needed if ganache is too thick.) Consistency of ganache should be like a sauce. Steps for pie construction: On first layer of cake, spread half of the filling smoothing around to within ½ inch of the perimeter. Slice bananas on top. Add second layer. Place remaining filling (leaving ½ inch around perimeter because the filling will squooosh out...is that a word? My spell check says 'no' but I like it, so it stays J!) Add top layer of the cake. Cover top with somewhat cooled ganache and allow it to run down the sides in a very natural 'organic' nature.

DUBLIN LAWYER - LOBSTER DUBLIN STYLE WITH WHISKEY AND CREAM

Steps:

• Cut the lobster in two down the centre.
• Remove all the meat, including the claws, retain the shell for serving.
• Cut the meat into chunks.
• Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not coloured.
• Warm the whiskey slightly, pour over the lobster and CAREFULLY set fire to it.
• Once the flames have died down, add the cream, lemon juice, mustard and mix with the pan juices, and taste for seasoning, add salt and black pepper to taste.
• Put back into the half shells and place under a hot grill for 2-3 minutes until the sauce is bubbling.
• Serve hot with fresh lemon wedges, steamed baby potatoes and a fresh mixed salad.

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

Steps:

• Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes.
• Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
• Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
• Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
• ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
• Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats-about 5 minutes.
• Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
• Then add the shallots and garlic. Saute for 3 minutes.
• Add the bourbon and chicken stock.
• Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste-usually about 1 teaspoons of salt.
• Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
• Serve the gnocchi warm and garnish with fresh thyme leaves!
• *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

WHISKEY CREAM LIQUEUR ICE CREAM

Steps:

• Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved.
• Bring to the boil and simmer for 5 minutes then set aside to cool.
• In a medium bowl, stir the liqueur into the mascarpone until smooth.
• Gradually incorporate the cooled sugar syrup and cream.
• Pour the mixture into an ice-cream maker and follow maufacturers instructions.

STEAK WITH A CHIVE & WHISKEY CREAM SAUCE

Steps:

• Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree.
• Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine.
• Add remaining ingredients and simmer gently until just thickened.
• Serve steaks with whiskey sauce.

PAN SEARED NEW YORK STEAK WITH WHISKEY AND CREAM

Steps:

• Bring the steaks to room temperature and season each side generously with salt and pepper. Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil. To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil. Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes. Season to taste with salt, pepper and lemon juice. Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .

CELTIC APPLE CRUMBLE W/ IRISH WHISKEY CREAM SAUCE

Steps:

• 1. To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
• 2. Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish.
• 3. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
• 4. To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
• 5. Irish Whiskey Cream Sauce In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.

CREAM DELIGHT WITH WHISKEY - IRISH RECIPE

Steps:

• 1. Using a baking tray with baking paper on it, toast the oatmeal and almonds at 300 Fahrenheit for 5 to 10 minutes, mixing repeatedly, making sure not to let the mixture burn.
• 2. Whip the cream but not overly so and stir in the honey.
• 3. Next, mix in the whiskey, oats, almonds and lemon juice.
• 4. Mix well and then pour the mixture into long serving glasses.
• 5. Chill and serve cold.

CREAM WHISKEY

Steps:

• Combine all ingredients in a blender. Blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate. Will keep refrigerated for 2 months if kept cool. Shake bottle well before serving.