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Amber Wilson
Course Breakfast


  • 1 cup half and half
  • 1/4 cup raw sugar
  • 1 tablespoon vanilla infused bourbon


  • In a small saucepan, heat half and half and raw sugar over a low heat. Once small bubbles form around the edges of the pan and the sugar completely dissolves, take off the heat, add the vanilla and use immediately or cover and store in the fridge for 2 weeks.