By Michael Harris-Arzon, The Simplistic Professional
When I was younger and had just started my career, I loved winters in New York. Whenever it would snow, Danny and I would grab the dog and immediately, make our way uptown to Central Park. There was nothing our beloved Tara loved more, than frolicking in the snow. She would bound out of the cab the second the door opened and run as fast as she could up the path leading into the park.
Back in those days, you hardly ever saw anyone in the park during the winter, unless they were walking their dog. Central Park was a haven for dogs and their owners and we tended to have it, primarily, to ourselves.
After a few hours of playing in the snow, we would head home to warm up with a cup of spiked hot chocolate. That original recipe is the one I still use today.
- 5 Cups Whole Milk
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Bailey’s Irish Cream
- 1 (14 Oz) Can Sweetened Condensed Milk
- 2 Cups Semi-Sweet Chocolate Chips
- 1 Tsp. Vanilla
- Pinch Salt
- In a medium size pot, add your milk, heavy cream, condensed milk, chocolate chips, vanilla and salt. Over medium heat, start heating up your hot chocolate, while stirring with a large wire whisk, pretty continuously.
- Continue cooking until your chocolate is completely dissolved. Make sure that you are scraping the bottom and sides of your pot as you whisk. This helps avoid any scalding.
- Once your chocolate is hot and completely melted and combined, immediately remove from the heat and add your Bailey’s. Stir to combine.
- Serve this rich, luxurious hot chocolate topped with fresh whipped cream or marshmallows. It is the perfect way for your friends and family to warm themselves on a cold winters day.