2 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon bourbon
Bottled water
1 tablespoon cornstarch
In a medium-sized saucepan, whip the milk until thick. Immediately stir in vanilla and bourbon. Bring to a boil. Reduce heat to a simmer and cook 20 to 30 minutes, or until thick.
To make the custard, melt the milk and vanilla in a small saucepan until smooth. Stir in whiskey and cornstarch. Heat through, store in the refrigerator. Nothing tastes better than when a former Dairy Queen manager hands you a cold cup of coffee and your cup has room in the bottom to go.
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