• Whole (full-fat) milk is best any hot chocolate recipe. The higher the fat content in this milk gives the creamiest and most decadent taste to the hot chocolate. Avoid skimmed milk at all costs - the result is lacking in comparison.
• Taste the drink before adding any sugar to it. This hot chocolate with Baileys is sweet enough for my tastes, but you might think otherwise.
• Warm the milk over a moderate heat rather than a high heat and stir it often. This way the chocolate is less likely to burn and seize at the bottom of the pan.
• To achieve a frothy top, use a milk frother or a handheld immersion blender to aggitate the hot chocolate until frothy. Use a large pan so the liquid comes well below halfway in the pan to avoid it splashing over the edge.
• See my suggestions below for how to serve this hot chocolate with Baileys and how to vary the flavour slightly.
• Although I have specified 30ml (1 fl oz) in the recipe card, really it is entirely up to you how much Baileys to include in this Irish hot chocolate. You can drop it down to 15ml for a subtle hint of alcohol or increase it to 45ml for a more pronounced boozy buzz.

Variations

• Iced Baileys hot chocolate: To make an iced version of hot chocolate with Baileys warm just half of the milk, melt the chocolate into it, add the rest of the milk along with the Baileys & vanilla extract and serve it over plenty of ice.
• Add a hint of coffee: Include 10ml coffee liqueur such as Kahlúa or Tia Maria or use espresso to create a Baileys mocha instead.
• Add a hint of almond using 10ml Amaretto liqueur.
• Salted caramel Baileys hot chocolate: Simply swap original Baileys for salted caramel Baileys.
• Rich hot chocolate: Go with Baileys Chocolat Lux.
• Chocolate orange: Get fruity with an orange truffle Baileys hot chocolate.