Looking for a totally indulgent after-dinner drink? Maple Cream Whisky is what you need this Holiday season! This Canadian classic is a great liqueur to serve at a party or give as a hostess gift! Enjoy responsibly as this drink goes down smooth and is deceptively strong. Cheers!
Happy Holidays, Friends!
I don’t know about you but I am just about ready to throw on my comfy polka dot PJs, tie my hair back and flop onto my couch with a festive cocktail and stare at a fire. I2019 has been a year for the books and I don’t think I have ever looked forward to the Holidays as much as I am this year! To be fair, I am writing this on a flight to Toronto to celebrate my work team’s successes of the year and plan for 2020, and then I am off work until the new year… I am also getting the keys to my new home in only a few days. I am ready to embrace the homeowner lifestyle again! This time, I will be the proud owner of a few acres and the aforementioned wood stove. Hello, country living!
If you’ve been around the blog for a few years you’ll know I do an annual Holiday Cocktail. Last year was a hit with a Festive Cranberry Gin Smash that I shared on CTV Morning Live Winnipeg. This year, I have been enjoying whisky in many forms and decided to make my own cream liqueur whisky that is perfect for sipping or mixing into my morning coffee (I am on vacation, afterall)! I first read about making your own Bailey’s style liqueur last Holiday season and I promptly got to work to putting my own spin on the technique. I would say the internet is pretty darn divided on if you heat your flavouring and condensed milk or simply whisk vigorously for best texture. I tried both and am a firm believer that is may not be the technique so much as the flavouring (I’m looking at you espresso powder and instant coffee).
I decided to cut-out the trouble area and refocus on a maple flavouring. And oh my, I am so glad that I did! It’s smooth, no grittiness and absolutely delicious. Be warned, friends – this one goes down easy and I made it a bit stronger than the other cream whiskies that are going around so please pace yourself accordingly. Also – my plea to you is PLEASE make this with a good sipping whisky you actually enjoy the taste of. The point of this drink is to enjoy the whisky in a different way, not to mask the flavour of a Canadian classic. I recommend the Forty Creek pictured – easy middle of the road drinker that still boasts the rye taste us Canadians seem to love. Also, while not the cheapest it is an affordable option.
Speaking of cost, this recipe may seem like a bit of a stretch for Peppers and Pennies. I mean, whisky, maple syrup, condensed milk and heavy cream aren’t exactly all budget-friendly purchases. However, a 750ml bottle of Whisky Liqueur isn’t cheap and making it homemade is a cost friendly alternative that puts the labour of love into something that effortlessly blends into the holiday season. I also am a full supporter of indulging when the occasion calls for it.
While the recipe is quick to make, I do hope you enjoy the process and take your time with it. Bottle the finished maple cream whisky into cute mini sealable jars (as pictured) from Dollarama and decorate them with something festive. As I already mentioned they make great gifts, even in small jars. I think the smaller the jar the better too, as you don’t want this liquid deliciousness to go to waste. The general consensus is because this is made with cream, drink it in roughly 10 days from making it and always use freshly purchased and opened cream, not the stuff-you-want-to-use-before-it-goes-bad-tomorrow.
Maple Cream Whisky Liqueur
- 1 cup 18% cream
- 1 can sweetened condensed milk 300 ml
- 1 tsp vanilla extract
- 1 tsp cocoa powder (unsweetened)
- 1/4 cup Maple Syrup
- 1 1/4 cup Canadian Whisky
- In medium saucepan, heat 1/2 cup cream with condensed milk and whisk-in vanilla extract and cocoa powder. Continue to heat until cocoa is fully incorporate and no flecks remain. Mix in Maple syrup and stir unless melted and completely combined.
- Remove from heat and mix remaining cream and whisky.
- Cool for 5 minutes on counter top and whisk once more. Using a funnel, immediately pour mixture into bottles that have a seal. Chill in refrigerator for minimum 1 hour before serving. Drink within 10 days of making and shake well before serving.
Did you make Maple Cream Whisky Liqueur at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!