The 10 Best Cream Liqueurs That Aren't Baileys Irish Cream

Middle West Spirits Bourbon Cream

“My personal go-to cream liqueur is Middle West Spirits Bourbon Cream,” says Sara O’Connor, beverage operations manager at Cameron Mitchell Restaurant Groups in Columbus, Ohio. “The texture is velvety and silky without being too viscous. And it adds immense depth to cocktails without being too sweet or overpowering.”

This American take on an Irish cream is made with the distillery’s top-tier bourbon, infused with house-made sweet cream. “It offers up a lot of flavors of vanilla, baking spices, almond, and caramel,” says O’Connor.

This sweet after-dinner treat can be sipped on its own or added into an Espresso Martini. 

“My real favorite is a boozy root beer float [with] bourbon cream, bourbon, three-to-four scoops of vanilla ice cream, and finished with root beer,” says O’Connor.

Micil Connemara Irish Cream Liqueur

As director of Irish whiskey for New York City’s The Dead Rabbit and The Irish Exit, Mark McLaughlin has tried a lot of Irish cream liqueurs. He keeps going back to Micil Connemara Irish Cream Liqueur, made by sixth-generation poitín distillers in Galway.

“They created a modern-day cream liqueur using their grandmother’s recipes,” says McLaughlin. “The base spirit has a large percentage of poitín with a touch of Irish whiskey, and no unnecessary additives. The poitín adds a gorgeously spiced body to the cream liqueur.”

Two Stacks Double Irish Cream Liqueur

Another favorite of McLaughlin’s comes from Two Stacks, an Irish whiskey bonding company. “They’re famous, or infamous, for creating the world’s first ‘dram in a can,’” he says. 

For its double Irish cream liqueur, four different styles of Irish whiskey and cream are blended from Robert A. Merrys, a spirits producer owned by the Cooney family, which also owns Boann Distillery. 

“It’s full-flavored and textural,” says McLaughlin. “The whiskey shines through while balancing the notes of cream, coffee, and chocolate, without the lip-smacking sweetness that Bailey’s gives.”

McLaughin serves both of these cream liqueurs chilled, or over ice. 

“I'm personally a big fan of Irish cream liqueur in coffee cocktails,” he says. “You could try a cold-brew riff on an Irish Coffee. Stir cold-brew espresso with ice and a measure of Irish cream liqueur. Then double-strain it into a chilled Nick and Nora, add light whipped cream on top and garnish with nutmeg. Simple, effective, and more-ish.”

Licor 43 Horchata

Sanwar Mal Khokhar, mixologist at Sanjh Restaurant & Bar in Irving, Texas, is a big fan of Licor 43, a dairy-free horchata liqueur. 

“It’s made from a base of tiger nut, so it’s naturally creamy, with a lighter, more delicate mouthfeel compared to traditional cream liqueur,” says Khokhar. “What I really love about it is that it’s all about balance. It’s not heavy or overly sweet. You get this lovely nutty flavor, hints of vanilla, and soft notes of cinnamon that remind me of traditional horchata, but with a sophisticated twist. And it has this subtle almond and cinnamon warmth that’s incredibly versatile.”

To make a Horchata Martini, Khokhar combines Licor 43 Horchata, a splash of espresso, and a little vanilla vodka. It’s then shaken hard and served with a dusting of cinnamon. “It’s smooth, not too sweet, and perfect as an after-dinner treat,” he says. In the summer, he pours Licor 43 and dark rum into an iced chai. 

Alex Mauropoulos, head bartender at Momento by Ikaro in Miami, loves Licor 43 because it “combines the traditional sweet, spiced notes of horchata with a sophisticated hint of vanilla and citrus,” he says. “It’s lighter and more refreshing than a typical cream liqueur, making it an ideal option for cocktails that require a creamy element without overwhelming the palate.”

Mauropoulos uses Licor 43 as a substitute for coffee liqueur to create a lighter, smoother Espresso Martini. “I also use it in a brunch-y Spritz, mixing it with cold-brew coffee, a touch of amaro, and a splash of soda water for a refreshing, low-ABV daytime cocktail,” he says.

RumChata

Espresso Martinis. Eggnog-style flips. What can’t this rum-based horchata do? “It is a versatile cordial that can be enjoyed on its own that also plays well with coffee, cocktails, and shots,” says Jason Long, bartender at Dallas’ Nikki Greek Bistro & Lounge. 

“I think it’s a useful tool to add a unique spice flavor — cinnamon and vanilla are the most prominent notes — to cocktails while adding richness and depth,” says Long. “Although it is on the sweeter side, it adds a nice balance of spice, spirit, and cream. I often substitute RumChata in recipes that call for cream and sugar.”

Nooku Bourbon Cream

Rachel Quinlan, beverage manager of Peck Slip Social in New York City, likes Old Elk’s  Nooku Bourbon Cream because it’s lighter on the palate than other cream liqueurs. The recipe is simple: Old Elk bourbon aged in new American oak, blended with sweet dairy cream. 

“Nooku Bourbon Cream has the perfect balance of sweetness, bourbon flavor, and creaminess,” says Quinlan. “It’s subtle while being vanilla-and caramel-forward, and pairs particularly well with any cocktails with an espresso or coffee base.” 

Quinlan recommends it in a Russian Quaalude cocktail, with bourbon, coffee liqueur, amaretto, and bourbon cream. “The bourbon cream complements the coffee and bourbon richness without overpowering the drink, as other cream liqueurs tend to do,” she says. “It’s delicious, simple, and sneakily strong.”

G. E. Massenez Crème de Gingembre

Milton Copa runs the bar at Tamarind, a Michelin-recognized Indian restaurant in New York City’s Tribeca neighborhood. When he works with cream liqueur, he opts for something that pairs well with bold flavors. 

“I love using Crème de Gingembre due to its amazing, deep flavor,” says Copa. “It adds an extra elegant layer to cocktails, especially in Indian cuisine. I love how well it pairs with food dishes, especially ones with ginger in the flavor profile.”

This dairy-free French crème liqueur, made in Alsace, is crafted in limited qualities, “which makes it extra special,” says Copa. “Plus, it’s crafted from natural ingredients, so it never tastes artificial.”

Amarula

“I’m a huge fan of Amarula,” says Ben Bozeman, head bartender of Lucky Cheetah in Portland, Maine. “It's a cream liqueur made from fruit from the marula tree, a native African tree that produces fruit that’s similar to a small apple, plum [or] melon.” 

The fruit, a favorite of elephants, is crushed, fermented, and distilled. It’s then barrel-aged and mixed with cream.

“It's truly unique,” says Bozeman. “The flavor is citrusy, with some vanilla and toasty, nutty notes, sort of like a toasted hazelnut Creamsicle.”

Amarula works particularly well with rum, and it adds creaminess to tiki-style drinks. “Try making a Painkiller, but swap out half the amount of cream of coconut for Amarula,” says Bozeman. “Or even a Ramos Fizz with Amarula, instead of the heavy cream.”

El Dorado Rum Cream

“My go-to cream liqueur? El Dorado Rum Cream, hands down,” says Jessica Duré, beverage director at New York City’s Cosmo and South Village Hospitality. 

This Guyanese liqueur is made from a base of El Dorado 5-year-old rum. 

“With no artificial flavors or overwhelming sweetness, it delivers a perfectly balanced profile of warm baking spices. Think cinnamon, nutmeg, and a hint of almond, with a smooth, distinct finish,” says Duré. 

One of her favorite ways to use it is in coffee.

“Try mixing it in hot or cold, or whipping it up as a frothy, sweet treat on top,” says Duré. “It also pairs beautifully with hot chocolate for an extra indulgence.”

This liqueur also works well in tropical drinks. “It works perfectly in a Piña Colada with fresh pineapple, light and dark rum, coconut syrup, and a sprinkle of nutmeg,” she says. “It’s also a game-changer in baked goods, especially tiramisu. And you can’t go wrong sipping it ice-cold or over rocks. Add a handful of Oreos and a cozy fire, and you’ve got the perfect evening.”

Saint Brendan’s Irish Cream Liqueur

“I enjoy [Saint Brendan’s Irish Cream Liqueur] as an alternative to Baileys,” says Sarah Clark, beverage director and assistant general manager at Chicago’s The Dearborn. “It’s creamy, but not syrupy. You taste the whiskey component of the liqueur, which gives it a nice kick and acts as a great palate cleanser. You do taste the malt, but it balances the flavors of the cream (sourced from local Derry cows).”

Clark likes to use Saint Brendan’s in coffee drinks. “You don’t need to add any other ingredients,” she says. “The whiskey still shines through and the cream is perfectly sweet against the coffee. It is also delicious over ice. Or if you feel like ramping up your dessert, pour a shot over your favorite vanilla bean ice cream.”