It’s been a holiday tradition in the Smith household for years — come December, my Dad prepares his famous “Smith Cream.” Very similar to Irish Cream, it eschews the conventional Irish Whiskey for a 100% rye alternative. It is absolutely delicious and a fantastic beverage for those looking to imbibe a tasty treat — and for those not overly concerned about calorie intake. Check out the gallery below for step by step instructions! And for another story with Papa Smith, read this Sipping With Smoth story.
INGREDIENTS
2-3 eggs (three for a thicker texture)
1 can sweetened, condensed milk (my Dad insists on Eagle Brand)
500 ml 18% table cream
1/4 tsp almond extract
2 cups 100% rye whiskey (like Alberta Premium)
2-3 generous tablespoons chocolate syrup
INSTRUCTIONS
Beat eggs well and place in large bowl. Add condensed milk, table cream, almond extract, rye and chocolate syrup. Stir slowly with spatula until mostly blended. Whisk vigourously until completely homogeneous. Great with coffee!
How long does it keep for?
About a month in the fridge!
What an excellent photo of Papa Smith. Tell him I say hi.