Recipe Detail Page

Warm ½ cup (125 mL) whipping cream in a small saucepan. Whisk in ¼ cup (60 mL) each natural cocoa powder and dark brown sugar. Once mixture is smooth, add 1 cup (250 mL) milk and heat until steaming. Stir in 2 oz bourbon and 6 oz Baileys Salted Caramel. Divide between 8 small mugs or heatproof glasses and garnish each with a dollop of whipped cream and a pinch of black sea salt.