Name: Baileys Hot Chocolate Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Irish
Ingredients: 2 tablespoons granulated sugar; 2 tablespoons unsweetened dutch-processed cocoa powder (Ghirardelli brand recommended); 1 ¼ cups whole milk; ¼ cup semi-sweet chocolate chips (Ghirardelli brand recommended); 3 tablespoons Baileys Irish Cream flavored liqueur; Whipped topping (for garnish); Drizzle of chocolate syrup (for garnish); Mini marshmallows (for garnish); Semi-sweet chocolate bar shavings (for garnish)

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Introduction

Indulge in a cozy treat with this rich and creamy Baileys Hot Chocolate. Blending the smooth flavor of Baileys Irish Cream with velvety chocolate makes it a perfect drink to warm up chilly evenings or celebrate special moments.

A clear glass mug filled with three layers, the bottom layer is dark chocolate drink, the middle layer is a thin layer of melted chocolate mixing with the drink at the top edge, and the top layer is a pile of small white marshmallows almost overflowing the mug. Dark chocolate syrup is drizzled over the marshmallows, with some syrup flowing down the side of the mug. The mug is placed on a white plate, which is on a wooden board. The background shows a black bottle and a wooden bowl filled with more marshmallows, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons granulated sugar
2 tablespoons unsweetened dutch-processed cocoa powder (Ghirardelli brand recommended)

1 ¼ cups whole milk
¼ cup semi-sweet chocolate chips (Ghirardelli brand recommended)

3 tablespoons Baileys Irish Cream flavored liqueur
Whipped topping, for garnish

Drizzle of chocolate syrup, for garnish
Mini marshmallows, for garnish
Semi-sweet chocolate bar shavings, for garnish

Instructions

Step 1: In a small 1.5-quart saucepot, whisk together the granulated sugar and cocoa powder until the mixture is smooth and no large lumps remain.
Step 2: Whisk in the whole milk, then place the saucepot over medium-low heat. Heat for 3-4 minutes, whisking constantly, until the milk starts to steam and small bubbles form around the edges. Keep stirring to prevent burning.
Step 3: Add the semi-sweet chocolate chips and stir continuously until they are fully melted and incorporated into the hot chocolate.

Step 4: Remove the saucepot from heat and stir in the Baileys Irish Cream until well combined.
Step 5: Carefully pour the warm Baileys hot chocolate into a large 16-ounce mug. Top with whipped cream, drizzle with chocolate syrup, and add mini marshmallows and chocolate shavings as desired. Serve immediately.

Tips & Variations

For a dairy-free version, substitute whole milk with almond or oat milk and choose dairy-free chocolate chips.

Adjust the amount of Baileys to your taste—start with less if you prefer a milder flavor.
Try adding a pinch of cinnamon or a splash of vanilla extract for an extra layer of flavor.
Use high-quality cocoa powder and chocolate for a richer, smoother hot chocolate.

Storage

Baileys Hot Chocolate is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, stirring frequently, and avoid boiling to preserve the texture and flavor.

How to Serve

A glass mug filled with smooth, dark brown hot chocolate as the base layer, topped with a thick layer of small, white marshmallows covering the surface. Dark chocolate syrup is drizzled over the marshmallows, some dripping down the sides of the mug. The mug sits on a white plate, which is placed on a wooden board on top of a white marbled surface. In the background, a dark bottle with a label and a wooden bowl filled with more white marshmallows are slightly blurred. A few marshmallows are scattered around the board and surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hot chocolate without alcohol?

Yes, simply omit the Baileys Irish Cream. You can substitute with a splash of vanilla extract or a flavored syrup to maintain richness and flavor.

Can I use other types of milk for this recipe?

Absolutely. Whole milk gives the creamiest result, but you can use 2% or skim milk. Non-dairy alternatives like almond, oat, or soy milk also work well, though the texture and flavor may vary slightly.