A mug of this Christmas hot chocolate with Bailey's whipped cream is pure bliss! This cosy drink is somewhere between dense Italian hot chocolate and regular cocoa as we know it - thick, velvety and oh-so-creamy.
It's the ultimate indulgence to get into the Christmas spirit! Treat your loved ones to a mug of this late on Christmas evening - the perfect way to end the day. Or feel free to indulge beyond just Christmas day - there's a whole festive season to celebrate!
This recipe makes one serving, so you can easily scale it up to treat as many people as you'd like.
So, curl up on the couch, put on your favourite Christmas music, relax and slowly savour the rich, delicious homemade cocoa.
This hot chocolate will be complimented well by these velvety rum truffles with ginger. If you're a fan of creamy drinks, also try this strawberry lassi and this iced coffee with condensed milk.
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What's to love about this recipe
- Far better than any instant hot chocolate mix from the grocery store. Much thicker and creamier in texture.
- Very simple and quick to make at home.
- Easily dress it up with decadent toppings to make it extra special.
- Substitute the spices and liqueur to suit your own preferences.
- The perfect hot drink for a cold day. It's not just for special occasions!
Key Ingredients and substitutions
Milk
We use full-fat/whole milk for the richest flavour and texture. Semi-skimmed milk is a good second choice but skimmed milk will be too thin.
Chocolate
Either milk chocolate or dark chocolate works wonderfully. Choose your favourite!
Cocoa powder
For best results, use a high-quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghiradelli. It makes a noticeable difference.
Light brown sugar
You can also use dark brown sugar.
Cornflour
We're adding just enough cornflour to help thicken the chocolate. Don't worry, you won't taste it!
Cinnamon
The recipe calls for just a pinch, but feel free to add more or leave it out entirely.
Double cream/Heavy cream
For this creamy hot chocolate, we go full indulgence with double cream for the ultimate thickness and richness. Single cream or whipping cream can also be used.
Icing sugar
Otherwise known as confectioner's or powdered sugar in the US.
Bailey's liqueur
You can leave the Bailey's liqueur out if you prefer it non-alcoholic, or replace it with a liqueur of your choice. Other options are Amarula or Kahlua.
How to make Christmas hot chocolate - Quick summary
Prep:
- Start by breaking the chocolate bar into smaller, bite-sized pieces. This will help it melt more smoothly.
- Make a slurry by mixing together 2 teaspoons of cornflour with 1 tablespoon of water in a small bowl until smooth. Set the cornflour slurry aside until needed later.
- In a separate bowl, pour the double cream and whisk using a hand mixer or stand mixer until soft peaks form.
- Add the icing sugar and Bailey's liqueur and continue whisking briefly to combine. Set the whipped cream aside.
To make the hot chocolate:
- Pour the milk into a medium-sized saucepan. Add the broken-up chocolate pieces, cocoa powder, light brown sugar and a pinch of cinnamon (if using).
- Place the saucepan over low heat on the stove and stir continuously with a whisk or silicone spatula as the milk heats.
- Continue gently heating and stirring until the milk becomes steamy and foamy with tiny bubbles beginning to form around the sides of the pan. The milk should reach a bare simmer (very gentle boil) at most.
- Once simmering, slowly pour the cornflour slurry you prepared earlier into the pan in a thin, steady stream while whisking vigorously and continuously for 2-3 full minutes.
- Keep whisking quite vigorously until the hot chocolate has thickened up substantially and becomes completely smooth, velvety, and piping hot in temperature.
Be careful not to bring it to a full boil. Patience and very low heat is key during this stage.
- Once thickened and smooth, immediately remove the pan from the heat. Pour the hot chocolate into mugs.
- Top each mug generously with the whipped Baileys cream. Decorate however you wish.
Top tip:
It is important to keep whisking vigorously and continuously as you pour in the cornflour slurry. This prevents any lumps from forming. If lumps do occur, don't worry - simply use a stick blender to blend the hot chocolate mixture until perfectly smooth once more.
How to store and reheat
The Christmas hot chocolate can be prepared up to 1 day in advance without the whipped cream topping. Store it in an airtight container in the fridge until needed.
To reheat, place the container of chilled hot chocolate over low heat on the stove top, taking care not to bring it to a boil which may cause the milk to curdle.
Gently warm through while carefully monitoring the heat. Add a small splash of milk if you find the mixture has become too thick (it will thicken up considerably if kept in the fridge).
Variations and toppings
- Substitute the liqueur with another like Frangelico or Amarula.
- Use festive, warm spices like nutmeg or star anise instead of cinnamon.
- Add a cinnamon stick while simmering instead of ground cinnamon.
- Add a teaspoon of vanilla extract or a pinch of salt.
- Use marshmallows or mini marshmallows instead of whipped cream. Toast the tops with a kitchen torch.
- Dust with cocoa powder or drizzle with salted caramel sauce or chocolate sauce.
- Stir in a spoonful of peanut butter for a nutty flavour.
- Hook candy canes over the rim of each mug to get everyone into the spirit of the holiday season.
- Leftover Baileys cream is delicious with mince pies!
More Christmas recipes
The ultimate crispy roast potatoes - Get all the secrets!
Christmas cookies with edible wafer paper designs
The best pigs in blankets with a whisky and honey glaze
Easy Parmentier potatoes (mini roast potatoes)
Roasted tenderstem broccoli with parmesan and pine nuts
The best honey-roasted carrots and parsnips
Recipe
Christmas Hot Chocolate
Ingredients
For the hot chocolate
- 250 millilitre milk - full fat or semi-skimmed
- 50 grams chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon light brown sugar
- 2 teaspoons cornflour
- 1 pinch ground cinnamon
For the Bailey's cream
- 125 millilitre double cream - or heavy cream
- 1 tablespoon icing sugar - or confectioner's sugar
- 2 tablespoons Bailey's liqueur - or liqueur of choice
Instructions
Prep
- Start by breaking the chocolate bar into smaller, bite-sized pieces. This will help it melt more smoothly.
- Make a slurry by mixing together 2 teaspoons of cornflour with 1 tablespoon of water in a small bowl until smooth. Set the cornflour slurry aside until needed later.
- In a separate bowl, pour the double cream and whisk using a hand mixer or stand mixer until soft peaks form.
- Add the icing sugar and Bailey's liqueur and continue whisking briefly to combine. Set the whipped cream aside.
Making the hot chocolate
- Pour the milk into a medium sized saucepan. Add the broken up chocolate pieces, cocoa powder, light brown sugar and pinch of cinnamon (if using).
- Place the saucepan over low heat on the stove and stir continuously with a whisk or silicone spatula as the milk heats.
- Continue gently heating and stirring until the milk becomes steamy and foamy with tiny bubbles beginning to form around the sides of the pan. The milk should reach a bare simmer at most.
- Once simmering, slowly pour the cornflour slurry you prepared earlier into the pan in a thin, steady stream while whisking vigorously and continuously for 2-3 full minutes.
- Keep whisking quite vigorously until the hot chocolate has thickened up substantially and becomes completely smooth, velvety, and piping hot in temperature. Be careful not to bring it to a full boil. Patience and very low heat is key during this stage.
- Once thickened and smooth, immediately remove the pan from the heat. Pour the hot chocolate into mugs.
- Top each mug generously with the whipped Baileys cream. Decorate however you wish.
Notes
Top tip:
It is important to keep whisking vigorously and continuously as you pour in the cornflour slurry. This prevents any lumps from forming. If lumps do occur, don't worry - simply use a stick blender to blend the hot chocolate mixture until perfectly smooth once more.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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