| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 drinks |
Ingredients
- 3/4 cup sugar
- 1/4 cup water, plus 2 tablespoons
- 8 ounces finely chopped semisweet or milk chocolate
- 6 cups milk
- 6 ounces cinnamon flavored liqueur (recommended: Goldschlager), see Cook’s Note
- 3 ounces golden rum
Instructions
- Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
- When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 864 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 2 g |
| Sugar | 101 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 207 mg |
Reviews
I didn’t get any caramel color at all. The water eventually all evaporated I was left with sugar again, which also never changed color. I continued, however, and added the water and ended up with a sugary water. I have no idea what I did wrong. I was really excited about this recipe.
Made this for a holiday luncheon last year. Have already recieved requests to make it again this year. It was delicious. A really adult hot chocolate.
… but maybe it’s just my tastebuds. I wasn’t too crazy about the taste as a whole. It looked presentable with the different layers, however.