1 litre (4 cups) Whole milk

300 ml (1.5 cups) Double cream

397 g (1.5 cups) Sweetened condensed milk

30 g (1 oz) Cocoa powder

200 ml (1 cup) Baileys Irish Cream liqueur

150 g (0.75 cups) Dark chocolate, chips or chopped

Whipped cream, marshmallows, and chocolate sauce, to serve

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Pour the milk, double cream, condensed milk, cocoa powder, Baileys, and dark chocolate into a slow cooker.
Stir well to help dissolve the cocoa and distribute the chocolate evenly.
Cover and cook on LOW for about 1 hour, stirring once or twice until the chocolate has melted and the mixture is smooth and creamy.
Ladle the hot chocolate into mugs and top with whipped cream, marshmallows, and a drizzle of chocolate sauce.

Use milk chocolate for a sweeter version or extra dark chocolate for a richer flavor.

Swap Baileys for amaretto, Kahlua, or spiced rum for variety.

For a non-alcoholic version, omit Baileys and add vanilla extract or caramel syrup.

Make it dairy-free with oat milk, coconut cream, and dairy-free chocolate.

Keep warm in the slow cooker on the ‘keep warm’ setting for up to 2 hours, stirring before serving.