Why You’ll Love This Recipe

I like this recipe because it’s simple, decadent, and always a crowd-pleaser. The slow cooker method ensures a silky, perfectly blended texture without any risk of scorching the milk or chocolate. The Baileys adds a delightful warmth and depth of flavor that pairs beautifully with the rich cocoa and dark chocolate. It’s ideal for serving at Christmas parties, winter get-togethers, or just when I want a comforting treat on a cold night.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 litre (4 cups) Whole milk
300 ml (1.5 cups) Double cream
397 g (1.5 cups) Condensed milk
30 g (1.00 oz) Cocoa powder
200 ml (1 cups) Baileys Irish Cream liqueur
150 g (0.75 cups) Dark chocolate, Chips or chopped
Whipped cream, marshmallows and chocolate sauce, To serve

Directions

First, I pour all the ingredients—milk, double cream, condensed milk, cocoa powder, Baileys, and dark chocolate—into my slow cooker. I give everything a good stir to make sure the cocoa powder starts to dissolve and the chocolate is evenly distributed.

Then, I set the slow cooker to low and let it heat gently for about 1 hour, stirring once or twice during cooking to help the chocolate melt and the ingredients combine smoothly.

When it’s warm and silky, I ladle the hot chocolate into mugs and top each one with whipped cream, marshmallows, and a drizzle of chocolate sauce. It’s pure comfort in a cup.

Servings and Timing

This recipe serves 6 people. It takes about 5 minutes to prepare and 1 hour to cook, for a total time of 1 hour and 5 minutes.

Variations

I sometimes swap the Baileys for other liqueurs such as amaretto, Kahlua, Frangelico, or even a splash of spiced rum for a different twist. For a non-alcoholic version, I leave out the Baileys and add a teaspoon of vanilla extract or a hint of caramel syrup instead. If I want a richer taste, I use extra dark chocolate or sprinkle in a touch of cinnamon or nutmeg. For a dairy-free option, I use oat milk and coconut cream along with dairy-free chocolate—it still turns out beautifully creamy.

Storage/Reheating

I keep any leftover hot chocolate in the fridge for up to 2 days. When I’m ready to enjoy it again, I reheat it gently on the hob or in the slow cooker on low, stirring often to prevent it from separating. I avoid boiling it, as that can change the texture.

FAQs

Can I make this on the hob instead of a slow cooker?

Yes, I can. I just combine everything in a large saucepan and heat gently over low heat for about 15–20 minutes, stirring occasionally until smooth.

What type of chocolate works best?

I prefer dark chocolate around 54% cocoa for a rich, balanced flavor, but milk chocolate will make it sweeter if that’s what I prefer.

Can I use semi-skimmed milk?

Yes, but it won’t be quite as creamy. Whole milk gives the best texture.

Can I double the recipe?

Definitely. It scales up easily—perfect for a crowd or party.

How do I stop the chocolate from curdling?

I keep the heat low and stir occasionally. Avoid letting the mixture boil.

Can I make it vegan?

Yes, I use plant-based milk, coconut cream, dairy-free condensed milk, and vegan dark chocolate.

How long can I keep it warm in the slow cooker?

I usually keep it on the “keep warm” setting for up to 2 hours. Just give it a stir before serving.

Can I make it less sweet?

Yes, I reduce the condensed milk slightly or use dark chocolate with a higher cocoa percentage.

What toppings work best?

I love whipped cream, mini marshmallows, chocolate sauce, or grated chocolate on top. Crushed candy canes or caramel drizzle are also great festive options.

Conclusion

I find this Baileys Hot Chocolate to be the ultimate comfort drink—rich, velvety, and full of cozy flavor. The slow cooker makes it effortless, while the Baileys adds just the right touch of indulgence. Whether I’m hosting friends, celebrating the holidays, or relaxing by the fire, this creamy treat is always the perfect way to warm up and unwind.