Recipe information
Yield
Makes about 4 1/2 cups, serving 4 to 6.
Ingredients
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla
1/2 cup cold water
2 1/4 cups milk
3/4 cup half-and-half
1/2 cup Baileys Original Irish Cream liqueur, or to taste
Whipped cream and shaved bittersweet chocolate for garnish
Preparation
In a large heavy saucepan, combine the cocoa powder, the sugar, the vanilla, the water, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Baileys. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate.
