In a mixing tin with ice, combine all the ingredients and shake it vigorously. You can try this as an after-dinner drink. The combination of espresso and Canadian whisky is an absolute delight. Top it off with a cinnamon stick and whipped cream. In a preheated coffee mug, combine all the ingredients. In a highball glass with ice, combine the ingredients and garnish with a slice of lime on top.Ĭoffee, orange, and whisky make a great cocktail for cold winter nights. It is sweet and fizzy and gets even better with lime. Whisky and coke is a classic combination. Add 2 oz of Crown Royal vanilla in a glass with 4 oz of eggnog. In a pot, heat the milk, heavy cream, and nutmeg to a simmer, then slowly combine with the egg mixture.īring the mixture back on the stove for another five minutes. Whisk five egg yolks and sugar in a bowl. It’s one of the world’s most loved flavors,” – Jim Ruane, Crown Royal Brand Director. You don’t need to wait for holidays because you can make eggnog any time of the year with Crown Royal vanilla. Crown Royal Winter Whisky Cocktail Vanilla Eggnog Strain into a highball with fresh ice, add ginger beer, and garnish with lime wheel and bitters. In a cocktail shaker with ice, mix whisky and lime juice, then shake it well. Moscow mules are sweet, spicy, and strong, and you can make your version with Crown Royal vanilla. Pour the Canadian whisky into a highball filled with ice, then top it off with orange soda. Royal Hard Orange Cream Soda is easy to make if you want something light, citrusy, and refreshing. In a shot glass, pour equal parts of the ingredients, then serve. Serve immediately.Īpple Pie A La Mode is a dessert-like mixed drink that bursts in rich caramel-apple and vanilla flavors. In a highball glass with ice cubes, combine all the ingredients and stir well. Crown Cold BrewĬold brew is booming in Canada and the US, and mixing it with Canadian whisky makes a great cocktail for summer and after dinner. Top 10 Crown Royal Vanilla Recipes To Try 10.
Top 10 Crown Royal Vanilla Recipes To Try.In a bowl, stir your powdered sugar, 1 teaspoon of vanilla extract and 2 TBSP of whole milk (1 teaspoon at a time) until well combined. Take the cake out of the oven and let cool in pan for 25 minutes on a rack. Gradually add flour and blend, alternating with 1/4 cup of Crown Royal Peach and ending with the flour.īake for an hour and 40 minutes however do a quick check with a long pick at an hour and 30 minutes in case the cake might be ready. Gradually add your granulated sugar (add sugar, mix, add sugar, mix).Īdd 1 cup and 1/2 of light brown sugar and continue mixing until light and fluffy.Īdd your eggs, one at a time, blending until each yolk is mixed into the batter.Īdd 1/2 teaspoon of vanilla extract and a pinch of ground nutmeg. In a bowl and with a handheld mixer, beat the cream cheese and 3 sticks of butter until light and fluffy. Sift 3 cups of flour and 1/2 teaspoon of salt in a bowl and set aside. Heavily grease your bundt cake pan with cooking spray, pour the brown sugar and butter mixture to the bottom of the pan and lay the peaches on top of the mixture. Take off the heat and add 1 TSP of Crown Royal Peach. In a saucepan on medium heat, melt 4 TBSP of unsalted butter, add 1/2 cup of light brown sugar. Put peaches in a bowl, drizzle a little bit of the canned syrup and add 4 TBSP of Crown Royal Peach. I made a few minor edits based on what I had in my pantry (especially during this COVID quanrantine: canned peaches (versus fresh peaches) and Crown Royal Peach (instead of Bourbon).ġ 3/4 cups (3 sticks + 4 TBSP) of unsalted butter, at room temperatureĢ tins of canned peaches (I use 1/2 but you can use all)ġ 8oz package of cream cheese, at room temperatureġ/4 cups + 4 TBSP + 1 TSP of Crown Royal Peach (divided) This recipe was inspired by Southern Living’s Peach-Bourbon Upside-Down Bundt Cake.
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