Prep Time:  10 mins
Cook Time:  20 mins
Total Time:  30 mins

Let’s be honest: this isn’t just a perfect hot chocolate for the holidays, but one for pretty much any celebratory occasion. Thanks to a splash (or two, or three) of delicious Baileys licquer and topped with homemade whipped cream, this enhanced hot chocolate recipe makes for a simple and delicious spin on a traditional dessert drink — in fact, it makes four of them (or two rounds for a particularly festive pair). Now, if you’ll excuse us... we’re off to make our evening merry and bright!


For the Hot Chocolate:

  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 Tbsp vanilla extract
  • 4 oz Baileys Irish Cream
  • 6 Tbsp granulated sugar
  • 8 Tbsp unsweetened cocoa powder
  • 1 pinch cayenne pepper
  • 1 pinch salt

For the Whip Cream:

  • 1 cup heavy cream
  • 2 Tbsp confectioners' sugar
  • 2 tsp Baileys Irish Cream


  1. First, prepare the whipped cream. Pour the chilled heavy cream into a mixing bowl. Whisk the cream on medium-high speed for a few minutes, until it reaches the soft peaks stage.
  2. Add the confectioners' sugar and blend it in. Add the Baileys into the mixture and continue whisking until it reaches the stiff peak stage.
  3. Place the whipped cream in the refrigerator now and prepare the hot chocolate.
  4. In a mixing bowl, combine the granulated sugar, cocoa powder, cayenne pepper & salt. Whisk to thoroughly combine and set aside.
  5. Pour the milk into a sauce pan over a medium low burner. Lightly whisk in the heavy cream and vanilla extract.
  6. Add the cocoa/sugar mixture to the sauce pan. Whisk it in until it's completely incorporated. Now switch to a pour and stir occasionally.
  7. Bring the hot chocolate to a simmer and turn the burner off. Stir in the Baileys and place a lid on the sauce pan.
  8. Set up your cups and fill with the hot chocolate. Place a nice dollup of whipped cream on top.
  9. Dust with a little cocoa powder, serve and enjoy!