Baileys Mocha Cocoa

If you’re hosting a crowd this winter season and want a big batch boozy beverage that’s cozy, creamy, and guaranteed to disappear fast, this Baileys Mocha Cocoa is thee move. It combines rich homemade hot chocolate with brewed coffee and a generous pour of Baileys for that silky, mocha-meets-Irish-cream flavor everyone loves. It warms beautifully in a slow cooker, stays smooth for hours, and makes entertaining effortless. Perfect for holiday parties, girls’ nights, or anytime you want a drink that feels like a hug in a mug.

What you'll need:
10 cups whole milk
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 ½ cups chocolate chips (semi-sweet or milk)
1 cup unsweetened cocoa powder
2 cups strong brewed coffee (or 1½ cups if you want it less coffee forward)
3 cups Baileys Irish Cream
2 tsp vanilla extract
Pinch of salt

Optional Toppings:
Whipped cream
chocolate shavings
marshmallows
cocoa powder
a drizzle of chocolate syrup

How to make it:
Slow Cooker Method (best for serving a crowd):

  1. Add milk, heavy cream, condensed milk, chocolate chips, cocoa powder, coffee, vanilla, and salt to the slow cooker.

  2. Whisk everything together. Cocoa powder takes a minute to fully incorporate.

  3. Cook on LOW for 2–2½ hours, stirring every 30 minutes.

  4. Once hot and smooth and soon ready to serve, stir in the Baileys.

  5. Switch to WARM and serve straight from the slow cooker.

Stovetop Method:

  1. Combine everything except Baileys in a large pot over medium heat.

  2. Whisk until the chocolate melts and the cocoa is steaming. Be care not to let boil.

  3. Remove from heat and stir in the Baileys.

  4. Serve warm.

Tips:

  • Add Baileys at the end so the alcohol doesn’t cook off.

  • For a thicker, richer mocha, add an extra ½ cup chocolate chips.

  • Want it sweeter? Add more condensed milk or a splash of simple syrup.

  • Want it more coffee-forward? Replace 1 cup of milk with 1 extra cup of brewed coffee.

Storage & Reheating:

Store: Let the hot cocoa cool completely, then transfer it to an airtight pitcher (like a large mason jar). Refrigerate for up to 3 days. Because it contains dairy and Baileys, it should not be kept longer.

Reheat: Warm gently on the stovetop over low heat, stirring often until heated through. You can also microwave in short intervals, stirring between each one. Avoid boiling—high heat can cause the dairy to separate.

Do Not Freeze: Baileys and other cream liqueurs will separate when frozen, so freezing is not recommended.