Summer is in full swing and the weather is heating up in Tennessee. Cool off with Jackson Morgan Southern Cream with these boozy recipes ranging from popsicles to ice cream sandwiches. Tag us in your photos if you make these recipes, we would love to see how you are sipping on Jackson Morgan during the warmer months.
The temperature is heating up and we cannot wait for summer to be here. There are several summer recipes we are waiting to make including boozy ice cream, popsicles, and snow cones. Here is a round up of a few recipes on our list to try.
THREE// Orange Creamsicle Bites
FIVE// Boozy Ice Cream
SEVEN// Adult Snow Cones
Banana pudding is a staple in the south. We serve it for birthdays, holidays, or just because. My mom came up with the idea for Jackson Morgan in the banana pudding flavor. They always say your mother is always right and she hit the nail on the head with this flavor. You can serve this dish many ways, but we preferred a layered dessert in a trifle dish growing up.
Boozy Banana Pudding
1 Box of Vanilla Wafers
8 Ounces Whipped Cream Topping
1 Box of Instant Banana Pudding Mix
1/2 Cup Jackson Morgan Southern Cream in Banana Pudding, Cold
1 1/2 Cup Milk, Cold
Dried Banana Chips, optional garnish
Gather all of your ingredients and trifle dish. Make the instant pudding first according to the instructions on the box, but substitute 1/2 cup of Jackson Morgan Southern Cream in banana pudding for the milk. Mix the remainder of the milk with the pudding mix until a pudding consistency forms. You can add more Jackson Morgan instead of milk if you prefer for it to be boozier. Slice the fresh bananas and set aside.
In a trifle bowl, layer vanilla wafers, fresh bananas, banana pudding, and whipped cream topping. Make sure you go in this order so your vanilla wafers will not be soggy, end with whipped cream topping. Place four vanilla wafers in a sealed plastic bag and use a rolling pin to crumble the cookies. Sprinkle the crushed cookies over the whipped cream topping and place a few banana chips on top as a garnish. Serve immediately.
All images Christy Wilson Photography. You can shop this post below.
Another boozy recipe we served for our spring orange brunch party. I am generally not one to use boxed cake mix, but sometimes you run out of time and need something easy. The different flavors of cake layers create a fun stripe pattern when cutting into slices. The boozy icing is a fun addition to a brunch menu.
Orange Cake with Boozy Cream Cheese Icing
1 Box of Vanilla Cake Mix
1 Box of Orange Cake Mix
4 Ounces Cream Cheese, Softened
2 Tablespoons Butter, Softened
1 Teaspoon Orange Zest
1 Tablespoon Orange Juice
3 Cups Powdered Sugar
2 Tablespoons Jackson Morgan Southern Cream in whipped orange
2 Oranges with Leaves, Garnish
Make the boxed cake recipes according to the instructions on the box. Split each box into two cake pans, so you have four layers. After the cake layers have been baked and cooled on a cooling rack, wrap the layers in plastic wrap and place in the freezer for 30 minutes to make icing the cake easier.
While the cake layers are in the freezer, make the frosting. Use a mixer with a flat beater attachment to beat the softened cream cheese and butter together. Once well combined add the orange zest, orange juice, and Jackson Morgan Southern Cream in whipped orange. Continue to mix with the mixer until creamy. Add the powdered sugar one cup at a time until icing consistency starts to form. You may need to add more sugar if your icing is not thick enough.
Once your icing is finished, remove your cake layers from the freezer and begin icing the cake. Assemble the cake by alternating cake layer flavors for a striped cake once cut into slices. Evenly split the icing amongst cake layers and then ice the outside of the cake. I highly recommend using a cake spatula and smoothing tool when icing cakes. Garnish with two small oranges with leaves on top of the cake. Store leftovers in the refrigerator.
Christy Wilson Photography.
This easy peppermint cocktail is perfect for a boozy brunch. You can set up a bar with different flavors of Jackson Morgan Southern Cream and encourage guests to create their own cocktail. For garnishes, include mini donuts, chocolate syrup, caramel syrup, simple syrup, and fun paper straws.
Peppermint Mocha Iced Coffee
6 oz Iced Coffee
1 1/2 oz Jackson Morgan Southern Cream in Peppermint Mocha
Peppermint Mocha Donut from Drunken Donut, garnish
In a glass with ice, pour in your favorite iced coffee. Then add Jackson Morgan Southern Cream in peppermint mocha. Top with a festive paper straw and donut on the straw. Enjoy!
All Photos Christy Wilson Photography
One of our most popular requests is boozy baking with our salted caramel cream. This salted caramel French toast is perfect for Christmas morning. This French toast tastes wonderful paired with coffee spiked with our salted caramel southern cream.
Salted Caramel French Toast
Loaf of Brioche Bread
1 Tablespoon Sugar
3/4 Cup Heavy Cream
1/4 Jackson Morgan Salted Caramel
1 Teaspoon Vanilla Extract
Pinch of Salt
4 Tablespoons Unsalted Butter
Caramel Sauce (for garnish)
Maple Syrup (for garnish)
Powdered Sugar (for garnish)
1. Preheat the oven to 350 degrees. In a shallow dish. whisk eggs, sugar, heavy cream, Jackson Morgan salted caramel, vanilla extract, and salt, set aside. Cut brioche bread into half inch slices.
2. In a skillet, heat 2 tablespoons of butter on medium high heat until bubbly. Dip bread in the egg mixture, then add to the skillet until golden on each side. Continue until all pieces of bread have been cooked, you may need to add the remaining butter to keep the bread from sticking to the pan.
3. Add bread to a oven safe pan. Bake for 5 minutes.
4. To serve, drizzle with caramel sauce, maple syrup, and top with a sprinkle of powdered sugar.
It is officially fall, but in the south it still feels like summer. Hopefully it will cool off soon. In the meantime, we have one last Jackson Morgan spiked ice cream recipe that will help you get through these last few weeks of hot weather. This dessert is easy to make and you can add your favorite toppings to make it even more fun.
Salted Caramel Ice Cream Dessert
2 Scoops Salted Caramel Ice Cream
2 Scoops Dark Chocolate Ice Cream
1/4 Cup Jackson Morgan Southern Cream in Salted Caramel
Whipped Cream and Cherries (Optional, for garnish)
Scoop ice cream into glasses or bowls until full. Pour Jackson Morgan Southern Cream in salted caramel over the ice cream. You can add more if you want an extra boozy treat. Top with whipped cream and a cherry. Serve immediately.
All images Christy Wilson Photography.
The Feed Feed whipped up these amazing Spooky Spiced Pumpkin Milkshakes using our brown sugar and cinnamon. This is the perfect treat while handing out candy or for Halloween parties.
4 generous scoops vanilla ice cream
6 vanilla creme sandwich cookies
½ cup pumpkin puree
½ cup Brown Sugar Cinnamon Jackson Morgan Creme Liqueur
¼ cup bourbon
½ cup whole milk
1 teaspoon pumpkin pie spice
¼ teaspoon salt
Sweetened condensed milk
Orange and black sprinkles
In a blender, combine ice cream through salt - blend until smooth (about 1 minute).
Using two small flat plates - add ¼ cup sweetened condensed milk to one plate and a few tablespoons of sprinkles to the other. Gently roll the rim of 2 glasses in the condensed milk and then the sprinkles.
Fill each cup with the milkshake cocktail and top with whipped cream.
Video and Recipe by Kevin Masse of Feed Feed. To read more, check out the original post.