Winter Baileys Belgian Hot Chocolate
Chilly winter days just got a lot better. My Winter Baileys Belgian Hot Chocolate is made for true chocolate lovers – no cocoa powder here. Real, high quality Belgian chocolate melts into rich milk and cream, then a splash of silky Irish cream turns it into the best grown-up hot chocolate. A decadent and cozy indulgence.
Table of contents
Ingredients
- Whole milk
- Heavy cream/double cream
- Belgian chocolate
- Baileys Original Irish cream
- Sugar
During the winter holiday season, what better indulgence than wrapping your cold hands around a warm mug of spiked hot chocolate made with your favorite liquors? This cozy drink might just be the ultimate whiskey hot toddy and comforting dessert cocktail all rolled into one.
Why the combination of Belgian and Irish? It’s purely selfish on my part. Belgians are serious about their chocolate, and the Irish are serious about their cream – and together, they’re mind-blowingly good. Trust me. They’re my two favorites: Belgian chocolate is arguably the best in the world, and a little “luck of the Irish cream” always feels comforting in cold weather. I even served it with clover-leaf chocolate chip shortbread cookies (pictured below).
Real chocolate vs chocolate syrup
Using real, good-quality chocolate makes far better hot chocolate than syrup or cocoa powder. High-quality chocolate contains both cocoa solids and cocoa butter, which melt smoothly into milk and cream to create a richer flavor and luxurious, velvety texture. Chocolate syrup relies mostly on sugar and additives, offering sweetness without depth, while cocoa powder lacks cocoa butter, often resulting in a thinner, more bitter drink unless extra sugar and fat are added. Real chocolate delivers a balanced, deeply chocolatey, and truly indulgent cup that tastes refined and special.
Cream in hot chocolate
Just like French Parisian hot chocolate, I use real chocolate – never cocoa powder. A little heavy cream (double cream) turns it into a thick, rich, velvety dream, letting the chocolate flavor linger on your tongue.
Can I use baking chocolate for hot chocolate?
Yes, but it’s not ideal. Baking chocolate often contains stabilizers or a lower cocoa butter content, which can prevent it from melting as smoothly and can result in a less rich, slightly grainy drink.
Where to buy Belgian chocolate?
In the U.S., I usually pick mine up at Trader Joe’s or Cost Plus World Market.
Why Belgian chocolate is so good
I’ve been fortunate to visit Belgium many times and enjoyed copious amounts of their chocolate and confections. With literally thousands of chocolate houses, some hundreds of years old, it’s no wonder they’ve perfected the art of chocolate making.
Belgian chocolatiers use high-quality ingredients in their filled chocolates, pralines, and truffles. Some of the best-known names include Neuhaus, Callebaut, Leonidas, and, more commonly, Godiva – just to name a few.
Did you know some chocolate houses in Belgium serve a steaming cup of milk alongside chocolate circles, so you can make your own hot chocolate right at your table? You can make it as chocolatey as you like — now that’s a brilliant idea that should be adopted everywhere!
Best chocolate for homemade hot chocolate
It really depends on your taste. I’m a dark chocolate lover, but milk chocolate makes a delightfully creamy cup too. If you’re feeling adventurous, I even have a recipe for indulgent White Hot Chocolate!
Serving suggestion
Use this recipe as a creamer in your coffee for a creamier drink or serve over vanilla ice cream. You can’t go wrong with either of these ideas.
Baileys Irish cream flavors
Now, in addition to original Irish cream, they have released so many variations over the past few years like salted caramel, espresso creme and vanilla cinnamon. If you like, you could mix it up and add any of these amazing flavors.
To avoid making it overly sweet, I add little to no sugar in this hot chocolate recipe. You can adjust it to your taste, depending on how sweet your chocolate is – and don’t forget, the Irish cream already adds a touch of sweetness.
Whipped cream or no whipped cream?
I love whipped cream on my hot chocolate, but for this indulgent recipe – and thanks to the sweet Irish cream – I usually skip it. Of course, feel free to add a dollop if that’s your thing!
This recipe makes 4 each, 8 ounce /300ml servings
If you’ve made my Winter Baileys Belgian Hot Chocolate, please leave star rating in the recipe. You can also leave a comment or ask a question below.
Winter Baileys Belgian Hot Chocolate
Video
Ingredients
- 1 ½ cups (354 ml) whole milk
- ½ cup (118 ml) heavy cream/double cream
- 2 ¼ cups (12 ounces/340 grams) dark Belgian chocolate
- 1 cup (236 ml) Baileys Original Irish cream
- Sugar to taste, optional
Instructions
(This recipe makes 4 each, 8 ounce /300ml servings)
- To a medium saucepan over medium-low heat add the milk and cream. Once the milk is hot (not bubbling) add the chocolate. Stir with a whisk to incorporate the chocolate and so it melts evenly, scraping the bottom so it doesn’t stick. Remove from the heat and stir in the Bailey’s and add sugar to taste. Serve while hot.
- Options: Use a milk frother to froth the top, or top with whipped cream.