Baileys Hot Mocha

Try this wonderful recipe from Christina Tosi of Milk Bar
Staff Writer
hot chocolate

Christina Tosi, chef/founder/owner of Milk Bar

“I do not mess around with my hot chocolate. As a pastry chef, it’s practically required to have a killer hot chocolate recipe at the ready when the cold months come knocking (mine is my European ganache-like roots meets my American Swiss Miss memories).

But after all, my point of view on food is the voice of Milk Bar and nothing that we do is ordinary. So I like to turn up the volume on a great base hot chocolate by spiking it with some rich and creamy Baileys Irish Cream and make things even more interesting with either coffee kick or a punch of peppermint!” — Christina Tosi, chef/founder/owner of Milk Bar

Recipe created by Christina Tosi for Baileys Original Irish Cream


  • 1 1/4  Cup  whole milk
  • 1/2  Cup  cocoa powder, preferably Dutch processed with alkali
  • 1/2  Cup  granulated sugar
  • 4  Ounces  dark chocolate
  • 2  Tablespoons  instant coffee powder
  • 1/2  Teaspoon  kosher salt
  • 1  Cup  Irish cream, such as Baileys Original Irish Cream


In a heavy-bottomed pan on medium-low heat, whisk milk with cocoa powder, sugar, chocolate, instant coffee powder, and salt for 3-4 minutes or until cocoa powder and coffee powder are fully dissolved and chocolate entirely melted into a smooth, velvety mixture.

Off heat, whisk in Baileys Original Irish Cream and pour hot chocolate evenly into mugs and serve.