This is the coziest, creamiest hot chocolate you’ll ever make—and it just happens to be spiked with a smooth splash of Baileys.
You toss everything in the slow cooker, stir a couple of times, and come back to a rich, velvety drink that tastes like winter in a mug. It’s perfect for holiday nights, chilly weekends, or honestly… whenever you need a hug in a cup.
Why I Love This Recipe
This is one of those drinks that makes people stop mid-sip and go, “Wait… what is this?!” That’s how good it is. The first time I made it, I had friends over for a cold December night, and it became the only thing anyone wanted to drink. Ever since, it’s been my go-to warm cocktail for gatherings.
- It’s made in the slow cooker—zero stress
- So creamy and rich, like a dessert in a cup
- The Baileys adds a warm, buttery flavor that’s not too strong
- You can serve it for parties, or just keep it all to yourself (I support both)
- Easy to double for a crowd
Servings: 6
Cook Time: 2 hours on low
Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 6g
- Carbs: 32g
- Fat: 15g
- Sugar: 28g
Why This Recipe Works (Quick Science)
Heating milk, chocolate, and cream slowly in the crockpot helps everything melt evenly without burning. The cocoa powder deepens the chocolate flavor, while Baileys adds both creaminess and sweetness. The slow cooker keeps it at a perfect sipping temp—no boiling or scorching, just smooth, rich cocoa.
Common Mistakes
- Turning the slow cooker to high: This can burn the milk or scald the cream. Low and slow is key.
- Not stirring enough: Stir every 30–45 minutes so the chocolate doesn’t settle or clump.
- Adding Baileys too early: If you’re making a big batch ahead of time, wait to add Baileys until the end so the alcohol doesn’t cook off.
What You’ll Need
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup Baileys Irish Cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream (for topping)
- Mini marshmallows (optional)
- Chocolate syrup (optional)
Pro Tips
- Use high-quality chocolate chips for the richest flavor
- Warm the Baileys slightly before adding for smoother mixing
- Want it thicker? Add 1 tablespoon of cornstarch mixed with a bit of cold milk
- You can keep it warm in the slow cooker for hours—just stir now and then
- Don’t skip the pinch of salt—it really brings out the chocolate
Tools You’ll Need
- Slow cooker (black oval crockpot)
- Measuring cups and spoons
- Mixing spoon or silicone whisk
- Ladle
- Serving mugs
- Small bowls for toppings
Substitutions and Variations
- Dairy-free: Use almond milk or oat milk and coconut cream
- No Baileys? Swap in any Irish cream liqueur or leave it out for a non-alcoholic version
- Make it mocha: Add 1 tbsp instant coffee
- Make it spicy: Add a pinch of cayenne and cinnamon for a Mexican hot chocolate twist
Make Ahead Tips
- Mix all the dry ingredients and chocolate chips in a container the night before
- You can keep the finished hot chocolate warm in the slow cooker on the “keep warm” setting for up to 3 hours
- Add Baileys right before serving to keep the flavor fresh
How to Make Slow Cooker Baileys Hot Chocolate
Step 1: Add the Milk and Cream
Pour 4 cups whole milk and 1 cup heavy cream into the slow cooker.
Step 2: Add the Chocolate, Cocoa Powder, and Sugar
Add 1 cup semi-sweet chocolate chips, 1/4 cup unsweetened cocoa powder, and 1/4 cup granulated sugar to the crockpot.
Step 3: Add Vanilla and Salt
Add 1 teaspoon vanilla extract and a pinch of salt.
Step 4: Cook on Low
Set the slow cooker to LOW and cook for 2 hours. Stir every 30–45 minutes with a spoon or silicone whisk until smooth and fully melted.
Step 5: Add Baileys
Once everything is fully melted and smooth, stir in 1/2 cup Baileys Irish Cream.
Step 6: Serve and Top
Ladle the hot chocolate into mugs. Top with whipped cream, mini marshmallows, and a drizzle of chocolate syrup.
Leftovers and Storage
Let leftovers cool completely, then pour into an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave—don’t boil it. Add fresh Baileys after reheating to keep the flavor smooth.
What to Serve With
- Sugar cookies
- Biscotti
- Chocolate chip scones
- Cinnamon rolls
- A small cheese board (trust me—chocolate + cheese = magic)
FAQ
Can I make this without alcohol?
Yes! Just skip the Baileys. You can add a splash of vanilla creamer or Irish cream-flavored syrup instead.
Can I double this recipe?
Absolutely. Just make sure your crockpot is big enough.
Can I keep it warm for a party?
Yes, use the “Keep Warm” setting and stir occasionally.
Final Thoughts
This Slow Cooker Baileys Hot Chocolate is pure comfort. It’s creamy, rich, and tastes like the holidays in a mug. If you try it, I’d love to hear how it turned out! Leave a comment, share your toppings, and ask anything you need help with. Happy sipping!
