Baileys Hot Mocha

Baileys Hot Mocha
4 from 1 ratings
“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 BarRecipe created by Christina Tosi for Baileys Original Irish Cream
hot chocolate
  • 1 1/4 cup whole milk
  • 1/2 cup cocoa powder, preferably dutch processed with alkali
  • 1/2 cup granulated sugar
  • 4 ounce dark chocolate
  • 2 tablespoon instant coffee powder
  • 1/2 teaspoon kosher salt
  • 1 cup irish cream, such as baileys original irish cream
  1. 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.
  2. Off heat, whisk in Baileys Original Irish Cream and pour hot chocolate evenly into mugs and serve.