recipe

Boozy Summer Recipe Inspiration

Image via Christy Wilson Photography for Jackson Morgan Southern Cream

Image via Christy Wilson Photography for Jackson Morgan Southern Cream

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.

ONE// Banana Pudding Dessert Cups made with Jackson Morgan Southern Cream

TWO// Peppermint Milkshake made with Jackson Morgan Southern Cream

THREE// Orange Creamsicle Bites

FOUR// Salted Caramel Ice Cream Sandwiches made with Jackson Morgan Southern Cream

FIVE// Boozy Ice Cream

SIX// Peach Ice Cream made with Jackson Morgan Southern Cream

SEVEN// Adult Snow Cones

EIGHT// Whiskey Orange Cream Push Pops Made with Jackson Morgan Southern Cream

Cheers!

Boozy Banana Pudding

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

Ingredients:

1 Box of Vanilla Wafers

4 Bananas

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

Directions:

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.

Cheers!

All images Christy Wilson Photography. You can shop this post below.

Boozy Orange Cream Slush

Growing up, we always would grab a slushy, milkshake, or fun drink before watching my brother play baseball. When spring comes around, a slushy or milkshake still sounds like a good idea. For our Spring brunch party, I wanted an adult version of everyone’s favorite orange ice cream slush.

Boozy Orange Cream Slushy

Ingredients:

3 oz Orange Juice, Freeze Overnight

1-2 Scoops of Vanilla Ice Cream

1 1/2 oz Jackson Morgan Southern Cream in Whipped Orange

Whipped Cream, optional garnish

Directions:

In a shallow freezer-safe dish, freeze orange juice overnight. Once the orange juice is frozen, use a fork to break up the frozen orange juice. Place 3 ounces of the frozen OJ into a glass. Next, top with a scoop or two of vanilla ice cream. Then top with Jackson Morgan Southern Cream in whipped orange. Be sure to combine in this order or your drink will curdle. Garnish with whipped cream. Enjoy immediately.

Cheers!


Please sip responsibly. All images Christy Wilson Photography

Salted Caramel Hot Chocolate

For our winter dinner party, we served hot chocolate cocktails for guests to warm up. When there is chilly weather in the forecast, this Jackson Morgan salted caramel hot chocolate recipe is the perfect treat.

Salted Caramel Hot Chocolate

Ingredients:

6 oz Hot Chocolate

1 1/2 oz Jackson Morgan Southern Cream in Salted Caramel

Whipped Cream, garnish

Burnt Sugar Syrup, garnish

Directions:

Make a batch of your favorite hot chocolate. Stir in Jackson Morgan Salted Caramel. Top with whipped cream and drizzle burnt sugar syrup over the whipped cream (optional). The burnt sugar syrup was in the winter Mostess box. Enjoy!

Cheers!

All Photos Christy Wilson Photography

Peppermint Mocha Martini

For our winter dinner party, we served decedent peppermint mocha martinis. I pre rimmed the martini glasses so that serving cocktails would be easy once guests arrived. This cocktail also makes a delicious dessert.

Peppermint Mocha Martini

Ingredients:

1 1/2 oz Jackson Morgan Southern Cream in Peppermint Mocha

1/2 oz Whiskey

Chocolate Candy Melts, garnish

Crushed Peppermint Candies, garnish

Directions:

To garnish the glasses, place peppermint candies in a plastic bag and use a rolling pin to crush the candies. Once completely crushed, add to a bowl. Next, melt chocolate candy melts (or chocolate chips) in the microwave until smooth. Dip the glass in the melted chocolate, then in the crushed peppermint candies bowl. Press the candies into the melted chocolate. Place glasses in the refrigerator for an hour to allow the chocolate to set.

In a cocktail shaker with ice, combine Jackson Morgan peppermint mocha and whiskey. Shake well and strain in the rimmed martini glasses. Enjoy!

Cheers!

All Photos Christy Wilson Photography

Boozy Salted Caramel French Toast

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

Ingredients:

Loaf of Brioche Bread 

3 Eggs 

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)


Directions:

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.

Cheers! 

Halloween Party Favors

Who doesn’t like to leave a party with a treat? For our Halloween party we had spooky trail mix for everyone and mini Jackson Morgan bottles for adults. Package in plastic bags and tie with striped ribbon for a pretty presentation. The trail mix would also be fun to give to trick or treaters on Halloween.

Spooky Trail Mix

Ingredients:

1 cup Rice Cereal

I cup Chocolate Rice Cereal

Candy Corn

Candy Pumpkins

Peanuts

Chocolate Covered Pretzels

Peanut Butter Chips

Mini Peanut Butter Cups

Chocolate Peanut Butter Candies

Directions:

Mix all the ingredients together in a large bowl. Feel free to add additional seasonal items not listed or add extra of your favorite candies.

All images Christy Wilson Photography 

Apple Cider Floats

For our Halloween party, we served apple cider floats. This easy cocktail is perfect for fall especially topped with generous amounts of caramel sauce and whipped cream. Our brown sugar and cinnamon cream pairs wonderfully with the cinnamon in the apple cider.

Spiked Apple Cider Floats

Ingredients:

2-3 Scoops Vanilla Ice Cream

Apple Cider

1 1/2 ounces Jackson Morgan Southern Cream in Brown Sugar and Cinnamon

Whipped Cream, brown sugar, apple slices, and caramel syrup for garnish

Directions:

In a chilled glass, add three scoops of vanilla ice cream. Pour Jackson Morgan over the ice cream. Add apple cider until the cup is almost full, leaving room for garnishes. Top with whipped cream, caramel sauce, apple slices, and brown sugar for garnish. Serve immediately.

All images Christy Wilson Photography 

Fall Chai Cocktail

We teamed up with our friends at Old Dominick again for a warm chai cocktail. Our brown sugar and cinnamon cream paired with the flavors of chai tea are a delicious combination. This is the perfect drink to enjoy during the cool fall days that are coming soon.

Fall Chai Cocktail

Ingredients:

1 Part Jackson Morgan Southern Cream in Brown Sugar and Cinnamon

1 Part Old Dominick Toddy

4 Parts Chai Tea (Warm)

Cinnamon Sticks (Optional, for garnish) 

Directions:

To make this cocktail, pour warm chai tea into a a mug, leave room to add toddy and Jackson Morgan. Add Old Dominick toddy and stir. Then add Jackson Morgan in brown sugar and cinnamon, make sure to add cream last. Garnish with a cinnamon stick. Enjoy immediately.

All images Christy Wilson Photography.



Salted Caramel Ice Cream Dessert

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

Ingredients:

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) 

Directions:

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.

Spiked Ice Cream Sundae

This is the last recipe from our ice cream social. It is hard to beat a classic ice cream sundae, but by adding Jackson Morgan it instantly becomes an adult treat. The caramel ice cream mixed with our salted caramel cream is delicious! 

Spiked Ice Cream Sundae

Ingredients:

2-3 Scoops Vanilla and Caramel Ice Cream

1/4 Cup Jackson Morgan Southern Cream in Salted Caramel

Whipped Cream, banana, sprinkles, cherries, and caramel syrup for garnish

Directions:

In a coupe glass or sundae bowl, add one scoop of vanilla ice cream and one to two scoops of caramel ice cream. Cut a banana in half and add to the bowl. Pour Jackson Morgan over the ice cream. Top with whipped cream, caramel sauce, sprinkles, and a cherry. 

All images Christy Wilson Photography 

Creamsicle Milkshake Recipe

Is there anything better than a milkshake on a hot summer day? This creamsicle recipe is a favorite in the summer and so easy to make. We hope you enjoy this recipe as much as we do. 

Creamsicle Milkshake

Ingredients:

3 Scoops Vanilla Ice Cream

3 Scoops Orange Sherbet Ice Cream

1/3 Cup Jackson Morgan Southern Cream in Whipped Orange 

Whipped Cream, for garnish

Directions:

Combine vanilla ice cream, orange sherbet, and Jackson Morgan in a blender. Blend until milkshake consistency. Top with whipped cream. Serve immediately in a chilled glass. 

Spiked Root Beer Float

I shared details last week about our summer BBQ with Party Hat Paper Co. Now on to the fun part of parties, cocktails! During the summer months, I like to serve cold cocktails such as slushies or milkshakes. This root beer float is no exception and is easy to make and doubles as dessert. You can uses other flavors of Jackson Morgan such as our brown sugar and cinnamon for the recipe. 

Spiked Root Beer Float

Ingredients:

1 1/2 Ounces Jackson Morgan Southern Cream in salted caramel

Vanilla Ice Cream

Root Beer

Whipped Cream (For Garnish)

Directions:

In a chilled glass, add two or three scoops of vanilla ice cream. Next, add Jackson Morgan in salted caramel*. Pour in root beer until the glass is full then garnish with whipped cream. Enjoy immediately. 

*Make sure and add ingredients in this order to lessen the amount of curdling. 

Cheers! 

Salted Caramel Milkshake Recipe

One of our most requested recipes is boozy milkshakes. Our salted caramel cream is one of my favorites in a milkshake is the perfect cocktail to kick off the summer season. 

Salted Caramel Milkshake

Ingredients:

3 Scoops of Vanilla Ice Cream

3 Scoops of Caramel Ice Cream

1/4 Cup Whole Milk

1/4 Cup Jackson Morgan Southern Cream Salted Caramel 

Caramel Sauce 

Pinch of Sea Salt, garnish

Whipped Cream, garnish

Chocolate Square, garnish

Directions:

Add the caramel and vanilla ice cream, milk, and Jackson Morgan Southern Cream to a blender. Then blend until smooth.*

In a chilled glass, drizzle caramel sauce inside of the glass. Then pour in the milkshake mixture. 

Top with whipped cream, chocolate square, and sea salt for garnish. Cheers! 

                          *Add more ice cream for a thicker milkshake. 

Mint Milkshake

Last week, we shared our St. Patrick's Day bar cart. This week we are sharing an easy boozy St. Patrick's Day milkshake. This crazy mint milkshake is fun to serve for a party. You could create a toppings bar with rainbow sprinkles, whipped cream, mini cupcakes, and green candies. The frosting rimmed glass takes only a few minutes to create and adds a festive flair to any event. 

St. Patrick's Day Mint Milkshake

Ingredients:

2 oz Jackson Morgan Southern Cream in peppermint mocha

4 scoops Mint Chocolate Chip Ice Cream 

A few drops Green Food Coloring 

Vanilla Frosting 

Lucky Charms Cereal 

Directions:

In a blender, add Jackson Morgan peppermint mocha cream, four scoops of mint chocolate chip ice cream, and a few drops of green food coloring (optional). Blend the mixture in a high powered blender. If needed, add more ice cream or Jackson Morgan depending on your desired consistency. Top with whipped cream. 

For frosting rimmed glass, use vanilla frosting to ice the rim of the glass. Press cereal into the frosting. Serve your milkshake in the festive glass. 

All Photography Christy Wilson

Cheers! 

Spiked Salted Caramel French Toast

Are you planning a brunch this weekend to celebrate Valentine's Day? This spiked salted caramel French toast recipe is the perfect dish to serve. The sweet brioche bread mixes with the caramel flavoring for a yummy morning treat. 

Spiked Salted Caramel French Toast

Ingredients:

Loaf of Brioche Bread

1/4 Cup Jackson Morgan Southern Cream in salted caramel 

3/4 Cup Milk or Heavy Cream

3 Eggs 

1 Tablespoon Sugar 

1 Teaspoon Vanilla Extract 

Pinch of Salt

4 Tablespoons Unsalted Butter 

Caramel Sauce (Optional) 

Maple Syrup (Optional) 

Directions:

Preheat the oven to 350 degrees. In a shallow dish, whisk together Jackson Morgan, milk, eggs, sugar, vanilla extract, and salt then set aside. Cut the brioche bread into half inch slices. 

In a large skillet, heat 2 tablespoons of butter on medium high heat until bubbly. Dip bread in the egg mixture on both sides, shake off excess. Then add dipped bread to the skilled and cook until golden on both sides. Continue until all pieces of the bread have been cooked. You may need to add remaining butter to keep the bread from sticking to the pan. 

Add bread to an oven safe pan and bake for 5 minutes. To serve, drizzle with caramel sauce and maple syrup (optional) or enjoy plain. 

Cheers! 

 

 

Frozen Salted Caramel Hot Chocolate

Earlier this month, we shared our Olympic Watch Party. Frozen hot chocolate is a fun cocktail to enjoy while watching the games. We love the idea of a hot chocolate bar with different toppings such as whipped cream, chocolate squares, caramel sauce, chocolate syrup, cherries, etc for your guests to enjoy. 

Frozen Salted Caramel Hot Chocolate

Ingredients:

1/2 Cup Jackson Morgan Southern Cream in salted caramel 

1/2 Cup Milk 

2 Packets of Hot Chocolate Mix 

2-3 Cups of Crushed Ice Cubes 

Whipped Cream

Chocolate Syrup 

Directions:

In a blender, add the Jackson Morgan, milk, hot chocolate mix, and two cups of ice. Blend well. If needed, add the rest of the ice until you have the right consistency. 

Pour chocolate syrup around the inside of a chilled mug. Then pour the frozen hot chocolate into the mug. Top with whipped cream, enjoy. 

Cheers! 

Gold Hot Chocolate

Earlier this week, we shared our Olympic Watch Party. What is a party without cocktails? This "gold" hot chocolate uses our award winning cream and gold marshmallows to continue the Olympic theme while watching the games. 

Gold Hot Chocolate

Ingredients:

2 oz Jackson Morgan Southern Cream in salted caramel 

Hot Chocolate 

Mini Marshmallows 

Gold Food Spray 

Directions:

Fill a mug with your favorite hot chocolate. Pour Jackson Morgan in salted caramel into the hot chocolate and stir. Put mini marshmallows on a paper plate and spray with gold food spray until evenly gold, you will need to allow each side of the marshmallows to dry.  I used this color spray for my marshmallows. Then you add the marshmallows to your hot chocolate or use a cocktail pick like I did. 

Cheers!