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.

Beat 2-3 eggs (3 forthicker texture)
Beat 2-3 eggs (3 forthicker texture)
Put in large bowl
Put in large bowl
My Dad insists on Eagle Brand
My Dad insists on Eagle Brand
Add one can sweetened, condensed milk
Add one can sweetened, condensed milk
18% Table Cream
18% Table Cream
Add 500ml of cream
Add 500ml of cream
My Dad's secret Ingredient
My Dad's secret Ingredient
1/4 tsp Almond Extract
1/4 tsp Almond Extract
2 cups of 100% Rye Whiskey (My Dad prefers Alberta Premium)
2 cups of 100% Rye Whiskey (My Dad prefers Alberta Premium)
Chocolate Syrup
Chocolate Syrup
Add 2-3 generous tablespoons
Add 2-3 generous tablespoons
Stir with spatula
Stir with spatula
Whisk with whisk
Whisk with whisk
My dad about to enjoy some good Smith Cream
My dad about to enjoy some good Smith Cream
Funnel into sterilized glass bottles and you're done!
Funnel into sterilized glass bottles and you're done!

 

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!