Let this Baileys Hot Chocolate with Maple Whipped Cream bring you comfort and joy this holiday season – indulgent, delicious and simple.
When winter evenings grow dark and cold, there’s nothing better than wrapping yourself up, lighting a fire and holding a steaming mug of homemade hot chocolate. This Baileys Hot Chocolate with Maple Whipped Cream is exactly that kind of comforting treat — rich, warming and quick to make.
This version uses dark cocoa for a deep chocolate flavour that isn’t overly sweet, but you can swap in milk cocoa or milk chocolate if you prefer a softer, sweeter drink.
To make the hot chocolate, gently heat milk in a saucepan until it begins to simmer, then remove it from the heat. In a bowl combine dark cocoa powder, brown caster sugar, a spoonful of instant espresso powder for depth, and dark chocolate chips. Add this mixture to the hot milk and stir until the chocolate has melted and the mixture is smooth. If needed, return briefly to low heat — avoid boiling.
Stir in a shot of Baileys Chocolat Luxe for an extra-intense chocolate hit. Baileys Original will work just as well if that’s what you have on hand. This recipe makes two large mugs; use one shot of Baileys to start and add more to taste.
For the maple whipped cream, whisk double (whipping) cream with one tablespoon of maple syrup until stiff peaks form. Spoon or pipe the maple cream over the hot chocolate, finish each mug with a Ferrero Rocher chocolate and a light drizzle of extra maple syrup for a festive touch.
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Baileys Hot Chocolate with Maple Whipped Cream
By Emily
Ingredients
- 500 ml milk, whole or semi-skimmed
- 30 g dark cocoa powder, or regular cocoa powder
- 20 g brown caster sugar
- 1 tbsp instant espresso powder
- 45 g dark chocolate chips or milk chocolate
- 150 ml double (whipping) cream
- 1 tbsp maple syrup, plus extra for drizzling
- 1 shot Baileys Chocolat Luxe
- 2 Ferrero Rocher chocolates
Instructions
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Add the milk to a saucepan and bring it just to a simmer, then turn off the heat. In a bowl combine the cocoa powder, espresso powder, sugar and chocolate chips, then add this mixture to the hot milk.
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Stir until everything has melted and the drink is smooth. If needed, return to the heat for a minute, but do not boil. Once hot and combined, stir in the shot of Baileys and divide the hot chocolate between two large mugs.
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Whisk the cream with 1 tbsp maple syrup until stiff peaks form. Spoon or pipe the maple whipped cream onto each mug, top with a Ferrero Rocher and drizzle with extra maple syrup. Serve immediately and enjoy.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- For canned or jarred tomatoes I recommend well-known brands for consistent flavour.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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