The first time I had Baileys Hot Chocolate, it was the first day I was in Berlin for my study abroad trip. It was rainy, and cold, and we stopped into a cafe near our hostile for lunch; at the time, I wasn't legally allowed to drink in the US (I was 20), but in Germany, I was good to go, so I ordered my first alcoholic drink, ever (ha!)! It came in a glass mug, topped with a mound of whipped cream, and served with a cute cookie. For me, it was the best thing, ever. Since then, I've recreated this drink every Winter for Christopher and I, because we love it so much! I was browsing Cupcakes and Cashmere the other day, and saw her post for Decadent Hot Chocolate, which looked absolutely awesome! Normally, we just use cocoa powder and hot milk for our drink, but, this time, I followed the recipe she used, and added a few tweaks of my own! What You'll Need:
For the Hot Chocolate
- 1 teaspoon cornstarch
- 2 pinches of salt
- 2 cups half-and-half or 1 cup whole milk plus 1 cup heavy cream (I used 2 cups of milk, and 1/2 cup of heavy cream)
- 6 ounces bittersweet (60% cacao) chocolate, broken into small pieces or chopped
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 3 oz. Baileys Irish Cream (we used the Hazelnut flavor this year), if you are using less milk, use 2 oz. instead of 3.
- 1 teaspoon of vanilla syrup
- 1/2 teaspoon of cinnamon
For the vanilla whipped cream
- 1 cup of heavy whipping cream
- 1 tablespoon of Vanilla extract
- 2 tablespoons of Confectioners' Sugar (add an extra tablespoon if you like sweeter whipped cream)
Whisk together the cornstarch and salt, and whisk in the milk and cream until cornstarch is dissolved.
Bring the mixture just to a boil over medium heat, whisking constantly, then reduce the heat and slowly simmer it, whisking frequently, 1 minute.
Remove the pan from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth.
Whisk in the cocoa, vanilla, cinnamon, vanilla syrup, and Baileys Irish Cream, and if necessary, reheat it over medium-low heat until hot.
To prepare the whipped cream:
In a large mixing bowl, combine heavy cream, vanilla, and sugar. Using a hand mixer, whisk the mixture until you see stiff peaks appear, about 5 minutes.
*Tip: Chill your bowl and whisks in the freezer ten minutes or longer prior to when you'll use it.
This recipe is definitely a game-changer, the Baileys blends a lot better into the melted chocolate than the cocoa powder, allowing me to add more than usual :) Beware, this is a very rich drink, you are essentially drinking chocolate gravy (sounds gross haha), so this is probably not going to be an everyday thing, but for an occasional indulgence, this is great.