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Happy Friday guys! Today in lieu of my ‘Fabulous Friday Favorites’ post, I thought I’d share one of my favorite spiked sippers that I love cozying up with when the temps drop. It is a perfect recipe for your weekend indulgence. Trust me, once you imbibe on this Baileys warm and buzzy spiked hot chocolate, you won’t need a festive season to enjoy the spin on this classic.

Ingredients {8 servings}

1 ½ cups whole milk (but I use almond milk)
1 tbs. vanilla extract
1 tsp. ground nutmeg
3 cinnamon sticks
2 (12 oz.) bags semisweet chocolate chips (recommending: Hershey’s dark chocolate or my personal go-to Abuelita chocolate)
Cocoa powder for dusting, or shaved chocolate (optional)

2/3 cups of heavy whipped cream
2 tbsp confectioners’ sugar
½ tsp pure vanilla extract


In a large pot over medium heat pour in milk, vanilla, nutmeg, and cinnamon sticks and whisk together.

Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.

For whipped Cream

In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream on medium speed until soft peaks form – about 2 to 4 minutes. Add in the vanilla extract and sugar. Continue whipping on medium until the soft peaks form again – about 2 to 3 minutes.

Once you have prepared the hot chocolate, fill up your mugs with equal parts of hot cocoa. Then in each mug, stir in:

2 ounces of Baileys
1 ounce vodka or Kahlua
Add dollop of fresh whipped cream
Serve with a dusting of cocoa powder. Enjoy!