Mission Crema Recipe

Warm and dissolve

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Warm gently over medium-low heat, stirring frequently, until the sugar fully dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer. Do not boil.

Cool slightly

Remove the saucepan from heat and let the mixture cool for 5–8 minutes until about 130°F (54°C). This step gently pasteurizes and ensures the dairy will incorporate smoothly with the liqueur base.

Mix tequilas and sweeteners

In a large mixing bowl or pitcher, combine the blanco tequila, reposado tequila, sweetened condensed milk, light corn syrup, and vanilla extract. Whisk until homogenous.

Temper and combine dairy

Slowly pour about one cup of the warm cream mixture into the tequila-sweetened-condensed milk mixture while whisking constantly to temper. Once blended, gradually whisk in the remaining warm cream mixture until fully incorporated.

Add crema and flavor

Whisk in the Mexican crema (or sour cream), fresh lime zest, sea salt, and the optional coffee liqueur if using. Taste and adjust sweetness or salt — add up to 1 additional tablespoon of sugar or a pinch more salt if desired.

Blend for silkiness

For a smoother, more stable texture, transfer the mixture to an immersion blender or standard blender and blend on low for 20–30 seconds until silky. Avoid over-aerating.

Chill and marry

Pour the cooled liqueur through a fine mesh strainer into a clean bottle or jar. Seal and refrigerate for at least 24 hours (48 hours preferred) to let flavors meld and any small solids settle. Shake gently before first use.

Shelf life and serving

Keep refrigerated. The crema liqueur will keep 2–3 weeks chilled; shake before each use. Serve chilled over ice, with coffee, or in cocktails. Optionally dust with cacao powder or stir in a small amount of cacao nibs for texture.