Measure out the milk, cream, cocoa, sugar, and chocolate so everything’s within reach.

Chop the dark chocolate if using a bar (smaller pieces melt faster).

Have your whisk and spatula nearby and warm your mug with hot tap water for a minute, then discard the water.

Pro tip: Warming the mug keeps the hot chocolate hotter longer and makes the whole experience feel extra cozy.

Place the saucepan over medium-low heat.

Add the milk and heavy cream to the pan and warm gently — don’t let it boil.

In a small bowl, whisk the cocoa powder and sugar together, then add 2–3 tablespoons of the warmed milk to the bowl and whisk to make a smooth paste (this is the slurry).

Pour the slurry back into the saucepan and whisk until fully incorporated.

Pro tip: Whisk continuously when you add the slurry — this prevents lumps and gives you that silky, lump-free base.

Lower the heat to low. Add the chopped dark chocolate (or chips) to the warm milk mixture.

Stir gently with the whisk or a heatproof spatula until the chocolate is fully melted and the mixture looks glossy and uniform.

Keep the mixture at a gentle simmer — you want steam, not a rolling boil.

Pro tip: If the chocolate seems stubborn, remove the pan from the heat for 30 seconds, stir, then return to low heat. This prevents scorching while helping stubborn pieces melt.

Let the mixture cook on low for 1–2 minutes, stirring frequently, until it slightly thickens and coats the back of a spoon. That’s your thick hot chocolate texture.

Taste and adjust sweetness as needed — add a teaspoon of sugar if you want it sweeter.

Remove the pan from heat completely before adding the booze (see next step).

Pro tip: Don’t skip the low simmer — that short time develops the chocolate flavor and gives you the delightfully thick mouthfeel of a café-style hot chocolate.

Once the hot chocolate is off the heat, stir in ¼ cup Bailey’s Irish Cream (or to taste).

Give it a final whisk to combine — the warm drink will gently loosen the liqueur into a silky finish.

If serving for guests, offer the Bailey’s on the side so folks can control how boozy they want their cup.

Safety note: Adding alcohol after removing from heat preserves the liqueur’s flavor and aroma. Avoid cooking the mixture with alcohol on high heat — you don’t want to evaporate that lovely Bailey’s profile.

Pour the hot chocolate into your pre-warmed mug.

Top with whipped cream, a sprinkle of cocoa or chocolate shavings, and a few mini marshmallows if you like.

For an extra flourish, grate a little nutmeg or cinnamon over the top, or slide in a chocolate-dipped spoon.

Serving suggestion: Pair with a shortbread cookie or a slice of fruitcake for an old-school cozy moment.

Extra thick: Replace ¼ cup of milk with an extra ¼ cup heavy cream, or simmer 1–2 minutes longer.

Less sweet: Use semi-sweet chocolate or reduce sugar by a teaspoon.

No Bailey’s on hand: Substitute with 1–2 tablespoons of Irish whiskey plus 1 tablespoon cream for similar warmth (flavor will differ).

Lumpy cocoa: If lumps appear, strain the hot chocolate through a fine-mesh sieve into the mug.