In a small saucepan, combine the cream, milk, and sugar.

Cook over medium heat until it just begins to boil, stirring occasionally.

In a separate bowl, mix the cornstarch with the bourbon until smooth.

This forms a slurry that will thicken the sauce later.

Slowly add the slurry to the cream mixture, stirring continuously to incorporate.

Make sure it doesn’t clump together, keeping the mixture smooth.

Continue cooking over low heat until the sauce starts to thicken.

Keep stirring, as this ensures the consistency remains smooth and creamy.

Remove the saucepan from the heat and stir in the vanilla extract.

This adds a lovely aromatic touch to your whiskey sauce.