As the festive season dawns, the comforting taste of Baileys, the original Irish cream liqueur, often becomes a staple in many households. However, there is a diverse world of cream liqueurs beyond this familiar favorite ready to be discovered.

These liqueurs, whether they’re dairy-full or dairy-free, make an excellent supplement to any cocktail, coffee, or even ice cream float. With the rather impressive variety of cream liqueurs on the market today, it might seem daunting to select a bottle. To slim down your options, here are ten cream liqueurs recommended by experienced bartenders that could be new runaway favorites.

A standout choice, according to Sara O’Connor, beverage operations manager at Cameron Mitchell Restaurant Groups in Columbus, Ohio, is Middle West Spirits Bourbon Cream. She praises its silky texture and the way it enhances cocktails without overpowering them. It incorporates numerous flavors, from vanilla to baking spices, almond, and caramel. The liqueur is simply sippable solo or can add a unique twist to an Espresso Martini or a boozy ice cream float.

Another worthy alternative to Bailey’s is Micil Connemara Irish Cream Liqueur, a recommendation from the director of Irish whiskey of New York's The Dead Rabbit and The Irish Exit, Mark McLaughlin. This concoction comes from a proud lineage of six-generation poitín distillers in Galway. Their unique recipe and lack of superfluous additives set them apart. McLaughlin lends his approval to another cream liqueur from Two Stacks, an Irish whiskey bonding company known for creating the world's first 'dram in a can.’ Its unique blend shines through with notes of cream, coffee, and chocolate.

Sanwar Mal Khokhar, a mixologist at Sanjh Restaurant & Bar in Irving, Texas, sings praises for Licor 43, a dairy-free horchata liqueur. Its subtle almond and cinnamon warmth enriched with vanilla can be used in a tantalizing Horchata Martini, among other cocktails.

A favorite rum-based horchata liqueur comes from Agave Loco Brands. Jason Long, a bartender at Dallas' Nikki Greek Bistro & Lounge, enjoys its capability to add a unique spice flavor plus richness and depth to any cocktail.

Old Elk's Nooku Bourbon Cream is favored by Rachel Quinlan, beverage manager of Peck Slip Social in New York City. It’s a balanced blend of bourbon aged in new American oak with sweet dairy cream, making it an ideal addition to any espresso or coffee-based cocktail.

For an adventurous escape from traditional cream liqueurs, Milton Copa from the Michelin-recognized Indian restaurant, Tamarind, in New York City’s Tribeca neighborhood, recommends Crème de Gingembre. This dairy-free French crème liqueur offers an elegant layer of deep flavor that brings out the best in Indian cuisine.

Ben Bozeman, head bartender of Portland's Lucky Cheetah, swears by Amarula, a cream liqueur derived from marula tree fruits mixed with cream. This unique African liqueur sparks the palate with a toasted hazelnut Creamsicle taste, well-suited for tiki-style drinks.

Jessica Duré, beverage director of Cosmo and South Village Hospitality in New York City, stands behind El Dorado Rum Cream as her cream liqueur of choice. This Guyanese delight provides a mix of warm baking spices without being overly sweet, and it easily finds its unique place in traditional hot chocolate or baked goods, such as tiramisu.

Lastly, as a refreshing alternative to Baileys, Sarah Clark, beverage director and assistant general manager at Chicago’s The Dearborn, suggests Saint Brendan's Irish Cream Liqueur. It’s a rich blend featuring the kick of whiskey and a cream sourced from local Derry cows, which works perfectly in coffee drinks or poured over vanilla bean ice cream.

With these bartenders' insider knowledge, this holiday season can be a unique exploration of cream liqueurs beyond the renowned Bailey's.