Who doesn’t love Baileys Hot Chocolate? Amp up your hot cocoa with scratch-made Baileys Marshmallows to transform this adult hot chocolate into a decadent treat! Rich, not-too-sweet hot chocolate laced with Baileys Irish Cream liqueur topped with a homemade toasted marshmallow is the perfect holiday treat!
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Homemade Baileys-laced marshmallows are the perfect top for this rich and creamy hot chocolate recipe. They’re easy to make homemade marshmallows, and they’re made from only a few ingredients. It’s more about technique, and once you get the syrup to the right temperature, you just need to whip it all together.
The marshmallows do take some time to set up in the fridge, so make them at least a few hours ahead of time or even 1-2 days in advance.
You can make a batch of hot chocolate, keep it warm in a slow cooker, and let your guests help themselves. Or, serve these dessert-worthy adult hot chocolate drinks at the end of a hearty meal. Toasting the marshmallows with a kitchen torch makes them extra special, but they’re delicious just on their own.
What You’ll Love About Baileys Hot Chocolate with Baileys Marshmallows
- Baileys Original and rich hot cocoa is an unforgettable flavor combination.
- Make the Baileys marshmallows a few hours in advance, and keep the hot chocolate warm in a slow cooker or coffee carafe for hands-free entertaining.
- These adult hot chocolates are ideal for holiday gatherings or cozy nights in.
- Baileys Hot Chocolate with Baileys Marshmallows is delicious on its own or paired with your favorite holiday treats.
- Serve them with whipped cream if you don’t want to fuss with making marshmallows from scratch.
Ingredients
For the Baileys Marshmallows
- Nonstick cooking spray
- Gelatin powder – You’ll need about 1 ⅓ packets, or about 4 teaspoons.
- Granulated sugar
- Light corn syrup
- Baileys Irish liqueur
- Salt
- Icing sugar
For the Baileys Hot Chocolate
- Milk chocolate – Chopped.
- Cocoa powder
- Granulated sugar
- Heavy whipping cream – Or half and half cream for a lighter version.
- Whole milk
- Baileys Irish cream – Use the original flavor or your favorite variety.
How to Make Baileys Hot Chocolate with Baileys Marshmallows
- Spray a loaf pan with nonstick cooking spray, then line it with parchment paper. Spray the parchment paper. Set it aside. Use lots of spray! Marshmallows are very sticky!
- Combine 1/4 cup water with the gelatin in the bottom of a stand mixer fitted with a whisk attachment. Let it stand for about 10 minutes for the gelatin to bloom.
- Add the remaining water, sugar, and corn syrup to a saucepan and boil until it reaches 240°F on an instant-read thermometer, about 8 minutes.
- Turn the stand mixer on low and slowly drizzle in the hot syrup. When it’s all added, turn the mixer to high and whip until the mixture is white, fluffy, and has stiff peaks. About 5-6 minutes.
- Scrape the marshmallow mixture into the prepared pan and refrigerate for about 2 hours or until set.
- Turn the marshmallow onto a board or work surface liberally dusted with icing sugar. Cut into 8-10 squares and liberally dust each with icing sugar to prevent sticking.
- To make the hot chocolate, add the heavy cream and milk to a saucepan and heat over medium heat until almost simmering.
- Add the chocolate, cocoa powder, and sugar, mixing until the chocolate is melted. Adjust sweetness, then add the Baileys Irish cream.
- To assemble, pour 4-6 ounces of hot chocolate into a mug and top with a marshmallow. Torch the marshmallow with a kitchen torch to toast it.
Chef Jenn’s Tips
- Use high-quality milk chocolate for the hot cocoa. Semisweet or dark chocolate will also work, but you’ll need to adjust the sugar.
- I use original Baileys Irish Cream, but you can use Baileys Amond, Salted Caramel, or even S’Mores flavor.
- Make the marshmallows at least 2 hours in advance or up to 1-2 days before
- To make these kid-friendly, omit the Baileys from the hot chocolate. You can also make the marshmallows without Baileys.
RECOMMENDED
What to Pair With Baileys Hot Chocolate with Baileys Marshmallows
I love serving this adult hot chocolate after a hearty meal of homemade Bolognese sauce over pasta or Turkey Stuffed Shells with Pesto. It’s also fabulous when friends cover over, and then I’ll put out a tray of cookies, because hot chocolate and cookies are a classic combination!
Baileys Hot Chocolate with Baileys Toasted Marshmallows
Ingredients
For the marshmallows
- nonstick cooking spray
- parchment paper
- ½ cup cold water divided
- 4 teaspoons powdered gelatin
- ¾ cup granulated sugar
- ½ cup light corn syrup
- 1 tablespoon Baileys Irish Cream
- 1 pinch salt
- ¼ cup icing sugar
For the hot chocolate
- 1½ cups milk chocolate or semisweet chocolate, about 8 ounces
- 3 tablespoons cocoa powder
- 3 tablespoons white granulated sugar
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup Baileys Irish Cream
Instructions
- Spray a loaf pan with nonstick cooking spray, then line it with parchment paper. Spray the parchment paper. Set aside.
- Combine 1/4 cup water with the gelatin in the bottom of a stand mixer fitted with a whisk attachment. Let stand for about 10 minutes for the gelatin to bloom.
- Add the remaining water, sugar, and corn syrup to a saucepan and boil until it reaches 240°F on an instant-read thermometer, about 8 minutes.
- Turn the stand mixer on low and slowly drizzle in the hot syrup. When it's all added, turn the mixer to high and whip until the mixture is white, fluffy, and has stiff peaks.
- Scrape the marshmallow mixture into the prepared pan and refrigerate for about 2 hours or until set.
- Turn the marshmallow onto a board or work surface liberally dusted with icing sugar. Cut into 8-10 squares and liberally dust each with icing sugar to prevent sticking.
- To make the hot chocolate, add the heavy cream and milk to a saucepan and heat over medium heat until almost simmering.
- Add the chocolate, cocoa powder, and sugar, mixing until the chocolate is melted. Adjust sweetness, then add the Baileys Irish cream.
- To assemble, pour 4-6 ounces of hot chocolate into a mug and top with a marshmallow. Torch the marshmallow with a kitchen torch to toast it.
Notes
Chef Jenn’s Tips
- Use high-quality milk chocolate. Semisweet or dark chocolate will also work but you’ll need to adjust the sugar.
- I use original Baileys Irish Cream but you can use Baileys Amond, Salted Caramel, or even S’Mores flavor.
- Make the marshmallows at least 2 hours in advance or up to 1-2 days before
- To make these kid-friendly, omit the Baileys from the hot chocolate and just add 1 ounce of Baileys to every 4-5 ounces hot chocolate. You can also make the marshmallows without Baileys.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
