Irish Hot Cocolate

  • Yield 4 to 6 servings

During the holidays, add a candy cane stirrer to each mug.


1/2 cup baking cocoa
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup cold water
1 pinch salt
2 1/4 c cups 2% milk
3/4 cup half-and-half
1/3 to 1/2 cup Bailey's Irish cream, or to taste
Whipped Cream
Shaved bittersweet chocolate


  1. Whisk the baking cocoa, sugar, vanilla, water and salt together in a large heavy saucepan over low heat. Cook until the baking cocoa is dissolved and the mixture is a smooth paste, stirring constantly.
  2. Add the milk and half-and-half gradually. Simmer for 2 minutes, stirring constantly.
  3. Stir in the Bailey’s Irish cream. Pour into mugs. Top with whipped cream and shaved chocolate.

Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)



Get every new post delivered to your Inbox.

Join 254 other followers