Monastic Cream
A sophisticated, boozy snow cream that uses the honeyed, herbal depth of Bénédictine for a frozen winter treat.
Ingredients
- 4 cups Fresh clean snow
- 1.5 oz Bénédictine
- 0.5 cup Heavy cream
- 2.5 tbsp Sugar
Story
With the snow piling up in Charlotte, we pivoted from liquid cocktails to a traditional snow cream. You proposed several liqueur pairings including Del Santo and a cognac/maraschino mix, but we settled on Monastic Cream. The decision came down to Bénédictine’s 27 herbs and spices providing a natural winter-spice profile that complements the cream far better than standard vanilla.
Method
- Whisk the cream, sugar, and Bénédictine in a small bowl until the sugar is fully dissolved.
- Place the mixture and the serving bowls outside in the snow for 10 minutes to deep-chill (we had 19°F to work with).
- Bring everything inside; gather 4 cups of fresh snow into a chilled mixing bowl.
- Quickly fold the liquid mixture into the snow until it reaches a soft-serve consistency.
- Serve immediately in the pre-chilled bowls; grate fresh nutmeg over the top.
Notes
- Pre-chilling the liquid base is essential — without it, the snow melts on contact.
- Bénédictine’s high sugar and alcohol content prevents the mixture from freezing solid during the outdoor chill, so you get the right texture even at 19°F.