By | November 15, 2013


Caramelize the can of condensed milk. Put its contents into an aluminum pie pan and cover it with foil. Put the pan into a larger pan that has water in it. Preheat the oven to 425 degrees and heat your pans for about 45 minutes. When you peel back your foil, the milk should be caramel colored and flavored. Sprinkle them with the salt and let cool. Scrape the caramelized condensed milk into a large glass bowl and add the bourbon and evaporated milk. Slice open the vanilla bean and scrape its interior (seeds) into the bowl. Use a hand mixer or blender to combine. Put a few layers of cheesecloth into a strainer and strain the liquid before bottling. Keep cold until serving.


  • 1.5 14-oz. cans sweetened condensed milk
  • 1 12 oz. can fat-free evaporated milk
  • 1 bottle bourbon, like Bulleit
  • 1 vanilla bean, from Penzey’s or Spice House
  • 1 tbl. sea salt
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