Prep 10 mins
Cook 15 mins
This drink captures the flavors of Mexican-style hot chocolate; the Goldschlager adds a subtly cinnamony undertone and the burnt caramel adds a sweet richness not unlike piloncillo. Cheers --V
- 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.
- Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.
This was a very tasty alternative to regular hot chocolate. I used brown sugar and semi sweet chocolate. The cinnamon schnapps and rum were a lovely addition.
Oh Great Googlie Mooglie. Rum being my #1 spirit of choice and the fact that I worship the Cinnamon God made this pretty much of a shoe in. Since I had to at least try to make myself feel I wasn't being too very bad *cough* I used 1/8 of a cup of Splenda Brown Sugar in the water (heating just to dissolve it). For the milk I used fat free evap and the chocolate was mint chocolate chips because it was all I had. Well, I didn't get it layered so very well (likely because of my subs) and it sorta looked a mess but who cares! This is heavenly good (even with the mint) and I'm now on the hunt for that cinnamon liqueur. Thank you V for feeding my cinnamon addiction.