“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
You can turn this recipe into a float with peppermint bark ice cream. WOWZA!
- 1 1/4 Cup whole milk
- 1/2 Cup cocoa powder such as Dutch processed with alkali
- 1/3 Cup granulated sugar
- 4 Ounces dark chocolate
- 1/2 Teaspoon peppermint extract
- 1/2 Teaspoon kosher salt
- 1 Cup Irish cream, such as Baileys Original Irish Cream
- 4 candy canes, whole
In a heavy-bottomed pan on medium-low heat, whisk milk with cocoa powder, sugar, chocolate, peppermint, and salt for 3-4 minutes or until cocoa powder is 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, garnish with 4 whole candy canes and serve.