I created a Boozy Hot Chocolate with Bailey’s that layers rich dark chocolate, silky cream, and a cheeky splash of liqueur for a fall cocktail unlike regular hot chocolate.

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I’ve got to tell you about my new fall obsession. This Bailey’s Boozy Hot Cocoa somehow takes ordinary cocoa and turns it into something dangerously good, with Baileys Irish Cream folding into a rich base made with unsweetened cocoa powder.

It’s the kind of Boozy Hot Chocolate that sneaks up on you, makes you talk slower, and then reach for another cup even though you said you wouldn’t. As someone who’s tested more drinks than I should admit, this is a serious contender in the Baileys Drinks world.

Try it and you’ll get why I can’t stop thinking about it.

Ingredients

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Whole milk: Adds creaminess and protein, calcium; adds mild sweetness, not too heavy.
Heavy cream: Super rich fat, adds silkiness and calories; little protein, mostly saturated fat.
Unsweetened cocoa powder: Bitter chocolate flavor, low sugar, it’s got fiber and antioxidants, can be tangy.
Granulated sugar: Pure sweetener, no nutrients, adds sweetness and body, spikes blood sugar.
Semisweet chocolate chips: Offers cocoa fat and sugar, melts to thicken, adds deep sweet chocolate flavor.
Baileys Irish Cream: Gives boozy sweetness, creamy texture and flavor, adds alcohol and extra calories.
Fine sea salt: Tiny pinch boosts chocolate flavor, no nutrition, balances sweet, uses hardly any sodium.
Pure vanilla extract: Adds warm aroma and subtle sweetness, tiny calories, enhances chocolate’s depth.

Ingredient Quantities

4 cups whole milk

1 cup heavy cream (optional)

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

8 oz semisweet chocolate chips (about 1 cup)

1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

1 cup Baileys Irish Cream (8 fl oz)

whipped cream for topping (optional)

chocolate shavings or extra cocoa powder for garnish (optional)

How to Make this

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1. Pour 4 cups whole milk and 1 cup heavy cream (if using) into a medium saucepan and warm over medium heat until it’s steaming but not boiling.

2. In a small bowl whisk together 1/2 cup unsweetened cocoa powder and 1/2 cup granulated sugar, then add a few tablespoons of the warm milk to make a smooth paste so you dont get lumps.

3. Stir the cocoa paste back into the saucepan with the milk, lower heat to medium-low and whisk until fully combined.

4. Add 8 oz semisweet chocolate chips and 1/4 teaspoon fine sea salt, stirring constantly until the chocolate is completely melted and the mixture is silky.

5. Remove the pan from heat and stir in 1 teaspoon pure vanilla extract.

6. To keep the cream liqueur from splitting, temper the alcohol: scoop out about 1/4 cup hot cocoa and whisk it into 1 cup Baileys Irish Cream, then pour that mixture back into the pot and stir gently. Do not boil after adding the Baileys.

7. If you want an extra smooth, frothy texture, use an immersion blender or whisk vigorously for 20 to 30 seconds.

8. Taste and adjust sweetness or salt if needed, then ladle the hot cocoa into mugs.

9. Top with whipped cream and sprinkle chocolate shavings or a dusting of cocoa powder. Leftovers can be refrigerated up to 48 hours and reheated gently on the stove, stirring so it doesnt scorch.

Equipment Needed

1. Medium saucepan (about 2 to 3 qt) for warming the milk
2. Small mixing bowl, for whisking the cocoa and sugar into a paste
3. Whisk, or a fork if youre in a hurry
4. Measuring cups and spoons for the milk, cream, cocoa, sugar and Baileys
5. Rubber spatula or wooden spoon to stir and scrape the chocolate
6. Immersion blender or hand whisk for extra froth / smoothness
7. Ladle and mugs for serving
8. Fine mesh sieve or small strainer and a microplane or grater for chocolate shavings

FAQ

Q: Can I make this less boozy or alcohol free? A: Yes. Cut the Baileys to a quarter cup or leave it out and add extra milk or cream plus a teaspoon of vanilla and a splash of coffee syrup for depth. If you want the boozy flavor but less kick add the Baileys off the heat at the end so more flavor stays and less alcohol cooks off.

Q: How do I stop the cocoa from clumping? A: Make a smooth slurry first by whisking the cocoa and sugar with a little cold milk until lump free, then stir that into the warm milk. Sifting the cocoa helps too, and whisk constantly on medium heat.

Q: Can I swap the dairy for plant milk? A: Yep you can use almond oat or cashew milk. It will be thinner and a bit less creamy though. Also note most Baileys has dairy so the drink wont be fully dairy free unless you use a non dairy Irish cream alternative.

Q: How long can I store leftovers and whats the best way to reheat? A: Store refrigerated up to three days if you leave out the Baileys or add it right before serving. Reheat gently over low heat, stir so chocolate doesnt scorch, and add extra Baileys after warming to keep the boozy kick.

Q: Can I use other alcohols like whiskey or rum? A: Absolutely. Swap Baileys for whiskey rum or coffee liqueur for different vibes. Start with half a cup then taste, you can always add more. Add alcohol off the heat so flavor stays bright.

Q: My chocolate is already sweet do I still need the sugar? A: Maybe not. If you use very sweet chocolate cut the granulated sugar by half or skip it and taste as you go. Different chocolates vary a lot so adjust to your sweetness preference.

BAILEY’S BOOZY HOT COCOA Recipe Substitutions and Variations

Whole milk: swap for 2% milk or a non dairy milk like oat or almond (use same amount, oat is creamiest while almond will be thinner)
Heavy cream (optional): use half and half, full fat coconut milk for dairy free, or evaporated milk in a pinch — it gives creaminess but less body
Semisweet chocolate chips: use chopped bittersweet or dark chocolate (60–70%) or good quality milk chocolate if you want it sweeter; if you use unsweetened baking chocolate add a bit more sugar
Baileys Irish Cream: replace with another cream liqueur like Kahlua for a coffee twist, or use Irish whiskey plus a splash of cream and a spoon of sugar if you want boozy but not creamy

Pro Tips

1) Heat slow and steady, dont rush it. Keep it below a simmer so the milk wont scorch, 160 to 170 F is a good target if you got a thermometer. If it starts to boil you lose the silkiness and it can taste cooked.

2) For lump free cocoa, sift the powder and make a little paste with a few tablespoons of warm milk first. Work out the clumps in a small bowl then stir it back, youll thank me later.

3) Temper the Baileys, do not dump it in cold. Whisk a couple tablespoons of hot cocoa into the liqueur first so it warms up, then add it back to the pot. If it looks like it might split, take it off the heat and whisk or zap it briefly with an immersion blender to bring it back together.

4) Use good chocolate and small pieces. Chop a bar instead of using only chips for a silkier melt, add a tiny pinch of salt to make the chocolate pop, and if the cocoa gets too thick when stored just stir in a splash of milk while reheating over low heat.

BAILEY’S BOOZY HOT COCOA Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a Boozy Hot Chocolate with Bailey's that layers rich dark chocolate, silky cream, and a cheeky splash of liqueur for a fall cocktail unlike regular hot chocolate.

Servings

servings

Calories

630

kcal

Equipment: 1. Medium saucepan (about 2 to 3 qt) for warming the milk
2. Small mixing bowl, for whisking the cocoa and sugar into a paste
3. Whisk, or a fork if youre in a hurry
4. Measuring cups and spoons for the milk, cream, cocoa, sugar and Baileys
5. Rubber spatula or wooden spoon to stir and scrape the chocolate
6. Immersion blender or hand whisk for extra froth / smoothness
7. Ladle and mugs for serving
8. Fine mesh sieve or small strainer and a microplane or grater for chocolate shavings

Ingredients

4 cups whole milk
1 cup heavy cream (optional)
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
8 oz semisweet chocolate chips (about 1 cup)
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cup Baileys Irish Cream (8 fl oz)
whipped cream for topping (optional)
chocolate shavings or extra cocoa powder for garnish (optional)

Directions

Pour 4 cups whole milk and 1 cup heavy cream (if using) into a medium saucepan and warm over medium heat until it's steaming but not boiling.
In a small bowl whisk together 1/2 cup unsweetened cocoa powder and 1/2 cup granulated sugar, then add a few tablespoons of the warm milk to make a smooth paste so you dont get lumps.
Stir the cocoa paste back into the saucepan with the milk, lower heat to medium-low and whisk until fully combined.
Add 8 oz semisweet chocolate chips and 1/4 teaspoon fine sea salt, stirring constantly until the chocolate is completely melted and the mixture is silky.
Remove the pan from heat and stir in 1 teaspoon pure vanilla extract.
To keep the cream liqueur from splitting, temper the alcohol: scoop out about 1/4 cup hot cocoa and whisk it into 1 cup Baileys Irish Cream, then pour that mixture back into the pot and stir gently. Do not boil after adding the Baileys.
If you want an extra smooth, frothy texture, use an immersion blender or whisk vigorously for 20 to 30 seconds.
Taste and adjust sweetness or salt if needed, then ladle the hot cocoa into mugs.
Top with whipped cream and sprinkle chocolate shavings or a dusting of cocoa powder. Leftovers can be refrigerated up to 48 hours and reheated gently on the stove, stirring so it doesnt scorch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.