Looks great! I assume the finished product has to be refrigerated, correct? Alternately, does the booze make it shelf-stable (like Bailey's Irish Cream)? Can't wait to try this.
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
I don't think any amount of booze makes milk shelf-stable. Definitely refrigerate it!
Please enter a valid email address.
Well played. You deserve a cookie.
A brief history of banchan—and 4 inventive recipes to try
Sides That Complete Korean Meals
Burnt Toast: Road Trip Edition
Party Starts Here!
Cheesy, Mustardy Tomato Galette
Clear Eyes, Blue Jars, Can't Lose
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.