I’m sharing my Salted Caramel Hot Chocolate spiked with Baileys Irish Cream, topped with homemade salted caramel bits, whipped cream and chocolate shavings, and ready in under 10 minutes.

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I never thought a mug could be this dangerous until I stirred warm whole milk with a generous pour of Baileys Salted Caramel. This isnt your childhood cocoa, its slinky, almost sinful, sitting between dessert and drink and leaving you curious for another sip.

It’s the kind of Salted Caramel Hot Chocolate I sneak out at parties, the one that turns into a Bailey’s Hot Chocolate legend by midnight when folks forget the time. I keep it simple, but theres always a trick or two that makes it sing, so yes you will want to try it right now.

Ingredients

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Creamy base, adds protein and calcium, gives richness and mild sweetness, not low calorie.
Bitter chocolate flavor, high in fiber and antioxidants, low sugar, makes it chocolatey.
Melts into silk, brings fats, some protein and sugar, adds depth and bittersweet notes.
Liqueur adds creamy sweetness, alcohol, lots of calories and sugar, tastes like dessert.
Pure sugar syrup, major sweetness, sticky texture, boosts caramel flavor, not nutritious.

Tiny salt crystals cut sweetness, enhance flavors, provides sodium, use sparingly though.
Light fluffy top, mostly fat and air, adds richness and sweetness, minimal nutrients.

Ingredient Quantities

2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream if you want it extra rich)

2 tbsp unsweetened cocoa powder

2 tbsp granulated sugar

2 oz (55-60 g) dark or semi sweet chocolate, finely chopped

1/4 cup (60 ml) Baileys Salted Caramel or Original Irish Cream

1/2 tsp vanilla extract

Pinch flaky sea salt, plus extra for garnish

Whipped cream, for topping

Caramel sauce, for drizzling

Chocolate shavings or curls, for garnish

Optional homemade salted caramel bits: 1/2 cup granulated sugar, 2 tbsp unsalted butter, 2 tbsp heavy cream, pinch sea salt

How to Make this

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1. If you want the optional salted caramel bits, make them first: in a small heavy pan melt 1/2 cup granulated sugar over medium heat without stirring too much, swirl the pan until it turns a deep amber, quickly stir in 2 tbsp unsalted butter, take off the heat and carefully whisk in 2 tbsp heavy cream and a pinch of sea salt, pour onto parchment, let cool and break into bits — sugar is extremely hot so be careful.

2. Finely chop 2 oz dark or semi sweet chocolate and set aside, this helps it melt fast and smooth.

3. In a small bowl mix 2 tbsp unsweetened cocoa powder and 2 tbsp granulated sugar with 2 or 3 tbsp cold milk to make a paste, this avoids lumps when you add it to hot milk.

4. Pour 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for extra richness) into a medium saucepan and heat over medium until steaming but not boiling, don’t let it scorch.

5. Whisk the cocoa paste into the hot milk, add 1/2 tsp vanilla extract and a pinch of flaky sea salt, keep whisking to combine.

6. Reduce heat to low, add the chopped chocolate and whisk until totally melted and silky, if it looks grainy keep stirring on low for a minute.

7. Remove the pan from the heat and stir in 1/4 cup (60 ml) Baileys Salted Caramel or Original Irish Cream, taste and adjust with a tiny extra pinch of salt or a drizzle of caramel if you like it sweeter.

8. Pour the hot chocolate into warmed mugs, top with whipped cream, drizzle caramel sauce, sprinkle chocolate shavings and a little flaky sea salt, and scatter the homemade salted caramel bits on top if you made them.

9. Serve right away while it’s hot; leftover caramel bits store in an airtight container, and a quick tip: chop the chocolate very fine and warm your mugs first so the drink stays hot longer.

Equipment Needed

1. Medium saucepan (2 to 3 quart) for heating milk and melting chocolate
2. Small heavy bottomed pan or skillet for making the salted caramel bits
3. Whisk for blending the cocoa paste into the hot milk and smoothing chocolate
4. Heatproof spatula or wooden spoon for stirring and scraping the pan
5. Small mixing bowls (2) for the cocoa paste and for holding chopped chocolate
6. Chef knife and cutting board for finely chopping the chocolate
7. Measuring cups and spoons for milk, cocoa, sugar, Baileys and vanilla
8. Baking sheet lined with parchment paper for cooling the caramel bits
9. Fine grater or vegetable peeler for chocolate shavings and a ladle for serving

FAQ

Q: Can I make this alcohol free? A: Yes. Swap the Baileys for 1/4 cup salted caramel syrup or 1/4 cup heavy cream plus 1 to 2 tbsp caramel syrup and a splash of vanilla. It won't have the boozy warmth but keeps the flavor, kids can drink it safe.

Q: How do I make it extra rich and velvety? A: Use 1/2 cup heavy cream with 1 1/2 cups milk, heat gently and don't boil, whisk constantly when you add cocoa and melted chocolate so it's silky. You can also stir in the Baileys off heat to keep texture smooth.

Q: Why does my hot chocolate turn grainy or separate? A: Usually because the cocoa wasn't dissolved or the liquid got too hot. Make a cocoa slurry first with a little milk, heat low, melt the chopped chocolate slowly and stir well. Avoid boiling or high heat, that makes fats separate.

Q: How do I make the optional salted caramel bits? A: Melt 1/2 cup sugar in a dry pan until amber, stir in 2 tbsp butter then 2 tbsp cream off heat, add a pinch of sea salt, spread on parchment to cool and snap into pieces. Warning hot sugar will burn, so be careful.

Q: Can I make this dairy free or vegan? A: Yes — use oat or almond milk plus coconut cream for richness, pick a dairy free dark chocolate, and replace Baileys with a vegan salted caramel syrup or a nonalcoholic Irish cream alternative. Taste and adjust sweetness.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 48 hours in a sealed container. Reheat slowly on the stove over low heat, whisking, add a splash of milk if it seems too thick. Do not microwave at high power or it might split.

Baileys Salted Caramel Hot Chocolate Recipe Substitutions and Variations

Milk or cream: Oat milk (barista style) 1 to 1 for a creamy non dairy swap, its great; full fat canned coconut milk thinned with equal parts water for a super rich, slightly coconutty cup; half and half 1 to 1 if you want extra luxury; or plain 2% milk for a lighter drink

Unsweetened cocoa powder: Dutch process cocoa 1 to 1 for a smoother, less acidic chocolate note; instant hot cocoa mix 2 tbsp but cut the recipe sugar by about 2 tbsp since it is sweet; or stir in 1 tbsp melted bittersweet chocolate plus 1 tbsp cocoa to deepen the flavor
Dark or semi sweet chocolate: Use chocolate chips or finely chopped milk chocolate equal weight; swap with 2 tbsp unsweetened cocoa plus 1 tbsp butter and 1 tbsp sugar to mimic melted chocolate; or try 2 to 3 tbsp chocolate hazelnut spread for a sweeter, creamier twist
Baileys Salted Caramel or Irish cream: Kahlua 1 to 1 for coffee forward warmth; Irish whiskey 1 to 1 plus 1 tbsp caramel sauce if you want a stronger spirit note; or non alcoholic: 1/4 cup heavy cream or whole milk plus 2 tbsp caramel syrup and a pinch of sea salt to copy the salted caramel vibe

Pro Tips

– Chop the chocolate very fine and let the pieces sit at room temp a few minutes, it melts way faster and you get a silkier drink, plus less chance of grainy bits.
– Make the cocoa into a smooth paste with a couple tablespoons of cold milk before you add it to the hot milk, otherwise you’ll get lumps and its a pain to fix.
– Stir the Baileys in after you take the pot off the heat so you keep more of the booze aroma, and warm your mugs first so the hot chocolate stays hotter longer.
– If you make the brittle caramel, be super careful cause melted sugar is insanely hot, and when it cools hit it with a rolling pin or bench scraper to break it up; leftover bits store airtight for weeks.

Baileys Salted Caramel Hot Chocolate Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Salted Caramel Hot Chocolate spiked with Baileys Irish Cream, topped with homemade salted caramel bits, whipped cream and chocolate shavings, and ready in under 10 minutes.

Servings

servings

Calories

566

kcal

Equipment: 1. Medium saucepan (2 to 3 quart) for heating milk and melting chocolate
2. Small heavy bottomed pan or skillet for making the salted caramel bits
3. Whisk for blending the cocoa paste into the hot milk and smoothing chocolate
4. Heatproof spatula or wooden spoon for stirring and scraping the pan
5. Small mixing bowls (2) for the cocoa paste and for holding chopped chocolate
6. Chef knife and cutting board for finely chopping the chocolate
7. Measuring cups and spoons for milk, cocoa, sugar, Baileys and vanilla
8. Baking sheet lined with parchment paper for cooling the caramel bits
9. Fine grater or vegetable peeler for chocolate shavings and a ladle for serving

Ingredients

2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream if you want it extra rich)
2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
2 oz (55-60 g) dark or semi sweet chocolate, finely chopped
1/4 cup (60 ml) Baileys Salted Caramel or Original Irish Cream
1/2 tsp vanilla extract
Pinch flaky sea salt, plus extra for garnish
Whipped cream, for topping
Caramel sauce, for drizzling
Chocolate shavings or curls, for garnish
Optional homemade salted caramel bits: 1/2 cup granulated sugar, 2 tbsp unsalted butter, 2 tbsp heavy cream, pinch sea salt

Directions

If you want the optional salted caramel bits, make them first: in a small heavy pan melt 1/2 cup granulated sugar over medium heat without stirring too much, swirl the pan until it turns a deep amber, quickly stir in 2 tbsp unsalted butter, take off the heat and carefully whisk in 2 tbsp heavy cream and a pinch of sea salt, pour onto parchment, let cool and break into bits — sugar is extremely hot so be careful.
Finely chop 2 oz dark or semi sweet chocolate and set aside, this helps it melt fast and smooth.
In a small bowl mix 2 tbsp unsweetened cocoa powder and 2 tbsp granulated sugar with 2 or 3 tbsp cold milk to make a paste, this avoids lumps when you add it to hot milk.

Pour 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for extra richness) into a medium saucepan and heat over medium until steaming but not boiling, don't let it scorch.
Whisk the cocoa paste into the hot milk, add 1/2 tsp vanilla extract and a pinch of flaky sea salt, keep whisking to combine.
Reduce heat to low, add the chopped chocolate and whisk until totally melted and silky, if it looks grainy keep stirring on low for a minute.
Remove the pan from the heat and stir in 1/4 cup (60 ml) Baileys Salted Caramel or Original Irish Cream, taste and adjust with a tiny extra pinch of salt or a drizzle of caramel if you like it sweeter.

Pour the hot chocolate into warmed mugs, top with whipped cream, drizzle caramel sauce, sprinkle chocolate shavings and a little flaky sea salt, and scatter the homemade salted caramel bits on top if you made them.
Serve right away while it's hot; leftover caramel bits store in an airtight container, and a quick tip: chop the chocolate very fine and warm your mugs first so the drink stays hot longer.

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.