December 18, 2015
Our Very Merry Milk Bar Party
In the spirit of all things delicious and festive, we threw a fantastic holiday party last week with Milk Bar and Baileys in celebration of Christina Tosi’s latest cook book, Milk Bar Life! Hosted by myself and Christina, guest included, oh you know, Karlie Kloss, Kerry Diamond and Claudia Wu of Cherry Bombe, Helen Hollyman of Vice’s Munchies, and Alison Roman from Buzzfeed… so you know, just a casual get-together.
We have custom cocktails like the Baileys Cinnamon & Spice and the French Quarter, food by Large Marge, with music from DJ Huggy Bear, GetLive, and Lolo Chung.
OK, OK but it didn’t stop there: Michelle Rosa worked live projections over the amazing interior that is Kinfolk94, we made a million fun .gifs at the Bosco photo booth, and the pièce de résistance, our button-making stand! We drank, we jumped rope, and good times were had. Check the photos and Christina’s exclusive Baileys recipes below!
Photos by Billy Farrel Agency | A big thank you to Jeremiah at Kinfolk Life!
I do NOT mess around with my hot chocolate. As a pastry chef, it’s practically required to have a killer hot chocolate recipe at the ready when the cold months come knocking. (mine is my European ganache-like roots meets my American Swiss Miss memories). But after all, my point of view on food is the voice of Milk Bar and nothing that we do is ordinary. So I like to turn up the volume on a great base hot chocolate by spiking it with some rich and creamy Baileys Irish Cream and make things even more interesting with either coffee kick or a punch of peppermint!
In a heavy bottomed pan on medium-low heat, whisk milk with cocoa powder, sugar, chocolate, instant coffee powder and salt for 3-4 minutes or until cocoa powder and coffee powder are fully dissolved and chocolate entirely melted into a smooth, velvety mixture.
Off heat, whisk in Baileys Irish Cream and pour hot chocolate evenly into mugs and serve!
Total Time min
In a heavy bottomed pan on medium-low heat, whisk milk with cocoa powder, sugar, chocolate, Peppermint and salt for 3-4 minutes or until cocoa powder is fully dissolved and chocolate entirely melted into a smooth, velvety mixture.
Off heat, whisk in Baileys Irish Cream and pour hot chocolate evenly into mugs, garnish with 4 whole candy canes and serve. (Or make it into a float with peppermint bark ice cream—WOWZA!)
Total Time 20 min