Homemade Espresso Bourbon Cream Is Out of this World!

Perfect for Espresso Martini Lovers — Makes about 1 liter, so double or triple to give as gifts.

Quick Summary

Rich, velvety, and spiked with just enough espresso and whiskey to wake up your palate, this homemade bourbon cream outclasses anything you’ll find in a liquor store. It’s fridge-stable for two months, but it rarely lasts that long. I took this to a spirits event weekend and even the whiskey purists who only sip neat were in love with it. Whether you swirl it into hot chocolate, shake it into an espresso martini, or sip it neat over ice, this recipe is pure liquid dessert.

The Joy of Bottled Indulgence

Some gifts vanish faster than they can be unwrapped—this is one of them. Homemade bourbon cream turns a few pantry staples into something that feels luxurious and indulgent. The twist here is espresso: a shot of black as my soul, roasty bitterness that keeps the sweetness in check and deepens the bourbon’s caramel and vanilla.

Every winter, my fridge becomes a lineup of bottles and jars waiting for ribbons and tags. Some hold syrups, some infusions—but this one always disappears first. It’s the drink you hand to your favorite person while the coffee’s brewing or the fire’s still catching. To me, it’s the kind of homemade spirit that makes store-bought cream liqueurs taste like regret.

Why This Homemade Bourbon Cream Works

Bourbon brings vanilla, caramel, and baking spice to the base, while espresso adds structure and depth. The maple syrup ties everything together—its earthy sweetness smooths the spirit’s edges without tipping into cloying territory. Sweetened condensed milk gives body; half-and-half and cream bring that silky café texture you expect from a premium cream liqueur.

The trick is balance. The high-proof bourbon keeps it from turning too sweet, the espresso lifts the aroma, and the maple adds nuance no simple syrup could touch. The result? A rich, pourable treat that lands somewhere between a dessert, a nightcap, and a love letter to caffeine.

But make no mistake, this is a sweet treat, something to savor after a meal, or to add in to coffee or hot chocolate to get a frosty morning a little more bearable with a nice kick of bourbon.

What You Need to Make Homemade Espresso Bourbon Cream

You’ll need the following things on hand to make this bourbon cream. If you don’t love maple syrup, pivot to use brown sugar simple syrup as a replacement. While I made my version with bourbon, rye whiskey, rum and tequila are all delicious substitutions.

• 100-proof bourbon (or swap with 100-proof rum or tequila)
• sweetened condensed milk
• heavy cream
• half-and-half
• dark, barrel-aged maple syrup
• instant espresso powder
• optional: cocoa powder for mocha depth

Variations & Tips

• Bourbon swap: Try aged, cask strength rum for a tropical molasses note or a pepper heavy rye whiskey for a toasty, nutty edge.
• Chocolate twist: Add the cocoa powder for a mocha-style version that plays beautifully in White Russians or coffee floats. It’s still coffee forward, but using high quality cocoa powder is a a must to make sure it’s a delicious combination.
• Shelf stability: Keep refrigerated, shake before serving. Flavor actually improves after 24 hours as the espresso and spirit settle in
• Bartender note: Gift in swing-top bottles with a handwritten “Shake me before you sip” tag—it feels homemade but polished.
• Be careful with the blender: While using a blender makes sense to incorporate the flavors fully, when using whipping cream, over blending will whip the cream in the drink, making it hard to pour into bottles (or out of them).

You Made It, But Want to Tweak the Flavors

• Too thick: (which can happen with cream-based liqueurs) add half and half and a little more bourbon to think it out.
• Too sweet: add more espresso powder or a few dashes of chocolate or aromatic bitters.
• Too bitter: add in more maple syrup, or pivot to a less sweet syrup like a homemade one to one ratio brown sugar simple syrup, or even agave nectar.
• Too thin: make sure to use half and half and whipping cream. Don’t delve into skim or 2 % milk to make the bourbon cream. Wait 24 hours before adjusting bourbon cream that seems to thin. The cream thickens as it settles in the fridge in the first 24-48 hours.

Pairing / When to Serve

Pour this after dinner, over dessert, or as the secret weapon in an espresso martini. It’s also unbeatable in morning-after coffee (no judgment). I can’t emphasize enough that you should consider making a double recipe because it is so delicious and easy to drink.

Other Recipes To Gift

Other batchable recipes for gifting

• Gingerbread Buttered Rum Mix
• Christmas Infused Simple Syrup
• How to Batch Cocktails (use to create batches to gift)

Maple Espresso Bourbon Cream

Heather Wibbels

Perfect for Espresso Martini Lovers: Rich, creamy, and fridge-stable for two months (not that it ever lasts that long). This DIY bourbon cream is a coffee lover’s dream—perfect in hot chocolate, espresso martinis, or just poured over ice. Makes 1 one-liter bottle – you’ll want to double or triple this.

5 from 2 votes

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Ingredients

  

• 10 oz 100-proof bourbon can substitute 100 proof rum or tequila
• 3 oz sweetened condensed milk
• 3 oz heavy cream
• 10 oz half and half
• 2.5 oz dark, barrel-aged maple syrup
• 1 tablespoon instant espresso powder
• Optional: ½ tablespoon cocoa powder

Instructions

 

• Add ingredients to a high-speed blender in the listed order. Blend on low for 30-45s. Do not over blend and turn it into whipped cream! Decant into gifting bottles and store in the fridge.
• To use: add 1-1.5 oz to any recipe that calls for bourbon cream, including coffees, hot chocolates, or creamy espresso martinis. Or, just pour on the rocks!

Tried this recipe?Let us know how it was!