Bailey’s hot chocolate topped with coconut whipped cream. Be sure to get full‑fat coconut milk — it makes all the difference.
If you prefer traditional dairy whipped cream, it’s also delicious with Baileys and chocolate.
Jump to Recipe
See how creamy that hot cocoa looks? That texture comes from the coconut whipped cream. I prefer it to regular whipped cream, and it pairs perfectly with Baileys hot chocolate.
Truly comforting and indulgent.
Since we moved to the mountains, Baileys hot chocolate has become my go‑to during heavy snow. The storms here have been dramatic: a nearby resort had to close a lift after a storm left snow higher than the chairs, and many days are spent enjoying a slow, snowy landscape.
We’ve had a brief sunny break, but temperatures barely rise above freezing, so I’m keeping a steady supply of coconut whipped cream in the fridge, Baileys at the bar, and hot cocoa fixes on hand.
Tips for Making Baileys Hot Chocolate
For a deeply chocolatey drink I like Silly Cow Farms Hot Chocolate powder. If you prefer richer cocoa, choose a truffle or double‑chocolate flavor from that line, or any high‑quality hot chocolate mix you enjoy. Both Original Baileys Irish Cream and the dairy‑free Baileys Almande (almond milk liqueur) work well in this recipe; use whichever suits your preference.
Tips for Making Coconut Whipped Cream
Use a full‑fat coconut milk for best results — low‑fat versions usually won’t separate and thicken in the can. Chill the can of coconut milk overnight so the cream solidifies at the top. The leftover coconut water can be saved for smoothies or other drinks.
Chill the mixing bowl and beaters for 10–15 minutes in the freezer before whipping. The coconut milk itself needs the overnight chill; otherwise the cream won’t firm up enough to whip.
I often look for quality brands of coconut milk; any full‑fat, unsweetened brand that separates well will work. After whipping, store the coconut whipped cream covered in the refrigerator for up to a few days.
More Baileys Love
Baileys and chocolate also shine in desserts like an easy Baileys mousse — a light, fluffy chocolate treat with a hint of liqueur.
Bailey’s Hot Chocolate with Coconut Whipped Cream
15
2
17
Equipment
-
Small mixing bowl
-
Hand mixer (or whisk)
Ingredients
Hot Cocoa
- 4 cups milk (whole or 2%)
- 8 tablespoons hot chocolate powder (choose a rich flavor)
- 8 tablespoons Baileys Irish Cream or Baileys Almande for a dairy‑free option; adjust to taste
- 8 tablespoons Coconut whipped cream
Coconut Whipped Cream
- 1 (14-ounce) can unsweetened full‑fat coconut milk (chilled overnight)
- ⅓ cup fine granulated sugar
- ½ teaspoon pure vanilla extract
Instructions
Hot Cocoa
-
Combine the milk and hot chocolate powder in the container you will use to heat (or in a small saucepan). Heat until the milk is hot and the chocolate is fully dissolved. In a microwave this often takes about 1½ minutes but times vary; avoid boiling the milk. Stir to ensure the chocolate is completely mixed.
-
Stir in the Baileys, then top each cup with a generous dollop of coconut whipped cream.
Coconut Whipped Cream
-
Place a can of full‑fat coconut milk in the refrigerator overnight. Chill a mixing bowl and beaters in the freezer for at least 30 minutes before whipping.
-
Open the chilled can carefully without shaking. Scoop the solidified cream from the top into the cold bowl, leaving the liquid behind. Whip the cream with chilled beaters until smooth and creamy.
-
Add the sugar and vanilla, then whip until incorporated. Use immediately or cover and refrigerate for up to 4 days.
Nutrition
