Dairy Free & Lactose Free Bourbon cream

[Dougmatt]

My wife is lactose intolerant which we discovered about 10 years ago meaning she has to avoid so many wonderful things like cheese and cream. This also includes Bailey’s and / or the wide variety of Bourbon cream liquors that have hit the market and are often quite delicious. I’ve been in search of the perfect recipe to use as a base Bourbon cream and feel comfortable I’ve finally gotten to something she likes so thought I would share for anyone else who is non-dairy.

First I make our own chocolate syrup to ensure no milk products:

Ingredients:
1 cup water
1 cup white sugar
2/3 cup 100% cocoa powder
Pinch of salt
1/2 tsp of vanilla extract

Heat over low everything except the vanilla while continuously whisking.
Takes about 5 minutes to start to low simmer.
Remove from heat allow to cool for a few minutes the add vanilla

This chocolate syrup is good to use for anything (like over ice cream), but works great in drinks. You can probably also just buy a non-dairy chocolate syrup, I just make my own.

Now for the bourbon cream:

Ingredients:
1 small can coconut sweetened condensed milk (7.4oz)
1 cup oat creamer (can do this with half oat milk if you want to thin it some)
2-3 tablespoons of chocolate syrup (she likes with 3, but cut to two if you want to cut sweetness or cocoa influence)
1 tsp vanilla extract
1 tsp instant coffee granules
1 1/2 cup whiskey (I use my HBB proofed to 43%, but can use anything like an Irish for a more Bailey’s style)


Start by combining everything but the Bourbon in a mixer
Run on low for about a minute to combine
Slowly add Bourbon to the running mixer
Mix thoroughly (about 3-4 minutes)
Chill and serve (over ice, in coffee, straight right from the bottle, you do you )

Ok. Some issues I’ve had and how to deal with them.

- First the bourbon taste is a little strong which I like, but you could start at 1 cup taste it and then add more. Same with chocolate syrup.
- coconut scm has a tendency to separate. Looks aweful, and not a great mouthfeel (still tastes pretty good ). If this happens in the can, the easiest fix is scrape it into a microwave safe dish and heat in the MW for about 30 seconds on M power (don’t cook it, just melt it).
- coconut may also separate in the drink after starting to mix. In that case strain it and put the chunks in the microwave as above to melt then poor back in. You can also try a hand mixer or just shake it up first.

Hope you guys enjoy this as much as we do.

[MooseMan]

My wife is lactose intolerant which we discovered about 10 years ago meaning she has to avoid so many wonderful things like cheese and cream. This also includes Bailey’s and / or the wide variety of Bourbon cream liquors that have hit the market and are often quite delicious. I’ve been in search of the perfect recipe to use as a base Bourbon cream and feel comfortable I’ve finally gotten to something she likes so thought I would share for anyone else who is non-dairy.

First I make our own chocolate syrup to ensure no milk products:

Ingredients:
1 cup water
1 cup white sugar
2/3 cup 100% cocoa powder
Pinch of salt
1/2 tsp of vanilla extract

Heat over low everything except the vanilla while continuously whisking.
Takes about 5 minutes to start to low simmer.
Remove from heat allow to cool for a few minutes the add vanilla

This chocolate syrup is good to use for anything (like over ice cream), but works great in drinks. You can probably also just buy a non-dairy chocolate syrup, I just make my own.

Now for the bourbon cream:

Ingredients:
1 small can coconut sweetened condensed milk (7.4oz)
1 cup oat creamer (can do this with half oat milk if you want to thin it some)
2-3 tablespoons of chocolate syrup (she likes with 3, but cut to two if you want to cut sweetness or cocoa influence)
1 tsp vanilla extract
1 tsp instant coffee granules
1 1/2 cup whiskey (I use my HBB proofed to 43%, but can use anything like an Irish for a more Bailey’s style)


Start by combining everything but the Bourbon in a mixer
Run on low for about a minute to combine
Slowly add Bourbon to the running mixer
Mix thoroughly (about 3-4 minutes)
Chill and serve (over ice, in coffee, straight right from the bottle, you do you )

Ok. Some issues I’ve had and how to deal with them.

- First the bourbon taste is a little strong which I like, but you could start at 1 cup taste it and then add more. Same with chocolate syrup.
- coconut scm has a tendency to separate. Looks aweful, and not a great mouthfeel (still tastes pretty good ). If this happens in the can, the easiest fix is scrape it into a microwave safe dish and heat in the MW for about 30 seconds on M power (don’t cook it, just melt it).
- coconut may also separate in the drink after starting to mix. In that case strain it and put the chunks in the microwave as above to melt then poor back in. You can also try a hand mixer or just shake it up first.

Hope you guys enjoy this as much as we do.

Thanks for sharing this with so much detail Dougmatt, much appreciated.

I've done a version with coconut cream and it was great so I'm doing another at Xmas with rum.

But I have been looking at a way to make one completely dairy free for my nephew as he has an allergy, so I'll follow yours to the letter and see what I get.

I haven't seen oat creamer in the UK but I assume it's just thicker oat milk is that right?

[contrahead]

This thread reminds me that it's time to make some more “Tootsie Roll Liqueur”... It really is good. Especially for the holidays.

But the candy seems to have a little bit of condensed milk in it. I doubt there is enough there to be concerned about, but don't know.

viewtopic.php?p=7434852&hilit=tootsie+r ... r#p7434852

https://tootsie.com/candy/tootsie-rolls/tootsie-rolls

“The current U.S. ingredients of a Tootsie Roll are: sugar, corn syrup, palm oil, condensed skim milk, cocoa, whey, soy lecithin, and artificial and natural flavors”.

[Dougmatt]

I've done a version with coconut cream and it was great so I'm doing another at Xmas with rum.

But I have been looking at a way to make one completely dairy free for my nephew as he has an allergy, so I'll follow yours to the letter and see what I get.

I haven't seen oat creamer in the UK but I assume it's just thicker oat milk is that right?

Thought about doing it with rum myself next.

Oat based creams are fairly common in the US now, but having just returned from Italy it is still hard to get non-dairy creamers in Europe. I see this one: https://www.oatly.com/en-gb/stuff-we-ma ... creamy-oat which it has some additives in it. Looks like similar types of additives to one I’ve used that really rocked in this recipe (cinnamon bun oat creamer https://www.traderjoes.com/home/product ... mer-076954)

[Dougmatt]

This thread reminds me that it's time to make some more “Tootsie Roll Liqueur”... It really is good. Especially for the holidays.

But the candy seems to have a little bit of condensed milk in it. I doubt there is enough there to be concerned about, but don't know.

viewtopic.php?p=7434852&hilit=tootsie+r ... r#p7434852

https://tootsie.com/candy/tootsie-rolls/tootsie-rolls

“The current U.S. ingredients of a Tootsie Roll are: sugar, corn syrup, palm oil, condensed skim milk, cocoa, whey, soy lecithin, and artificial and natural flavors”.

Well I took a minute to research tootsie rolls and apparently there’s controversy as they went dairy free, then added it back so they do contain lactose. SWMBO’d has elemimated dairy, but I did find recipes to make my own tootsie rolls in my quick research without dairy so I may try this.

It’s amazing how many things have dairy in this world…