Vanilla Bourbon Cream Cocktail Recipe

I’m always up for trying new cocktail recipes at home, and honestly, the Vanilla Bourbon Cream Cocktail is one I keep coming back to. It’s got this smooth, rich vibe—creamy vanilla with that unmistakable bourbon warmth—so it just works for cozy nights in or when you’ve got a few friends over.

It’s not complicated either, which is a relief. If you’re bored of the same old drinks, this one’s a nice change of pace. You only need a handful of ingredients, nothing fancy or high-stress. I’ll walk you through it; you’ll see how simple it is to whip up this creamy, flavorful cocktail at home.

Vanilla Bourbon Cream Cocktail Recipe

There’s something about bourbon mixed with cream and a little vanilla that just hits the spot. Classic ingredients, but together they turn into this creamy treat that’s perfect for winding down or sharing with friends.

Equipment

• Rocks glass
• Cocktail shaker
• Jigger or shot glass
• Mixing spoon
• Small bowl (for optional garnishes)
• Measuring spoons
• Fine strainer
• Ice cube tray

I like to keep things simple with my bar gear. A shaker gets the cream and bourbon blended nicely, and a rocks glass is just right for serving. Measuring helps dial in the flavor, but honestly, sometimes I eyeball it.

Ingredients

• 2 oz bourbon whiskey
• 1.5 oz heavy cream (or half-and-half if you want it lighter)
• 0.5 oz simple syrup (maple syrup is great for a deeper twist)
• 0.5 tsp vanilla extract
• Ice cubes
• Optional: 0.5 oz coffee liqueur, chocolate liqueur, or Irish cream liqueur
• Optional garnish: ground cinnamon, grated nutmeg, or a vanilla bean

If you’re dairy-free, coconut cream works surprisingly well. And if you’ve got homemade bourbon cream, wow, that really takes it up a notch—but store-bought bourbon cream liqueur is just fine. I like having options with the sweeteners and liqueurs so I can tweak the flavor.

Instructions

• Fill your cocktail shaker about halfway with ice cubes.
• Pour in the bourbon, heavy cream, vanilla extract, and simple syrup.
• Want an extra kick? Toss in a splash of liqueur.
• Shake hard for 15-20 seconds, until the shaker feels chilly on the outside.
• Strain into a rocks glass over fresh ice.
• Top with a little cinnamon, nutmeg, or a vanilla bean if you’re feeling fancy.

I try to shake it enough so the cream and bourbon come together smoothly. Straining over new ice keeps it cold without watering it down too much.

Notes

Bourbon’s really the main event here, so pick one you actually like sipping straight. If you prefer lighter drinks, half-and-half works, or even coconut cream if you want to mix things up.

I’ll sometimes adjust the sweetness—more or less syrup—depending on my mood. Adding Irish cream or spiced bourbon cream makes it richer, but it’s totally optional.

Freshly grated nutmeg or a vanilla bean is a nice touch for aroma. And yeah, always use fresh ice if you can; nobody likes a watered-down cocktail.

Tasting Notes

When I take my first sip of the Vanilla Bourbon Cream Cocktail, the creamy vanilla flavor jumps right out at me.

The bourbon brings this gentle warmth, blending in with the sweetness of the cream in a way that’s just… well, comforting.

I notice a dusting of cocoa powder on top. There’s a mild chocolatey note that balances out the vanilla and keeps things from getting too sweet.

The finish? It’s soft—definitely not heavy, which I appreciate.

If I toss in a little nutmeg, suddenly there’s an inviting, gentle spice in every sip.

It kind of makes the drink feel a bit more special, honestly.

Sometimes, I’ll shave some dark chocolate over the cocktail.

The bittersweet notes of the chocolate pair so well with the vanilla and bourbon, adding a bit of depth that I really like.

Each ingredient brings its own thing to the table.

Together, they make every sip go down smooth and, honestly, pretty tasty.