Bourbon Sauce #2

by Michele Pesula Kuegler | December 21st, 2017 | Desserts, Recipes, Spreads & Sauces

On Monday, I shared my ridiculously easy recipe for Eggnog Ice Cream.  While the ice cream is delicious in its own right, a simple ice cream such as this really begs for toppings.  Of course, my kids would prefer to top their ice cream with hot fudge, but that is not something either my husband or I enjoy.  So, the decision of what to use as our topping began.

Some toppings were quickly discarded, such as caramel because it seemed too sweet.  Macerated strawberries were considered, but I wasn’t sure how well strawberries and eggnog would pair.  Then it occurred to me that a bourbon sauce might work.  I had made one previously but thought I would create a recipe that had more bourbon flavor and less butter.

The addition of bourbon adds a smoky flavor and reduce the sweetness of the sauce just enough.  Yes, this is a sweet dessert, but not so much that it is cloying.  Give it a try on some homemade (or store-bought, if needed) ice cream.

Bourbon Sauce


  1. 1/2 cup sugar
  2. 1 cup water, divided
  3. 1 Tb. cornstarch
  4. 1 Tb. vanilla
  5. 2 Tb. bourbon
  6. 1/2 Tb. butter
  1. Place sugar in small pot and cook over medium heat, stirring frequently, until sugar has melted and is amber. Add 1/2 cup water to the melted sugar, and stir until combined.
  2. In a separate bowl, combine remaining 1/2 cup water and cornstarch.
  3. Add cornstarch mixture to sugar mixture, and cook over heat, stirring frequently, until sauce thickens.
  4. Add bourbon, vanilla, and butter. Once butter is melted, remove from heat and serve.
Think Tasty

Comments on Bourbon Sauce #2

This site uses Akismet to reduce spam. Learn how your comment data is processed.