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    You are in: Home / Recipes / El Dorado Hot Chocolate Recipe
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    El Dorado Hot Chocolate

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Vseward (Chef~V)'s Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3/4 cup sugar
    • 1/4 cup water, plus
    • 2 tablespoons water
    • 8 ounces finely chopped milk chocolate or 8 ounces semisweet chocolate
    • 6 cups milk
    • 6 ounces cinnamon schnapps, see Cook's note (recommended Goldschlager)
    • 3 ounces golden rum

    Directions:

    1. 1
      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.).
    2. 2
      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.)
    3. 3
      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.
    4. 4
      Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.

    Ratings & Reviews:

    • on June 11, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for El Dorado Hot Chocolate

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.2
     
    Calories from Fat 271
    37%
    Total Fat 30.2 g
    46%
    Saturated Fat 16.4 g
    82%
    Cholesterol 64.2 mg
    21%
    Sodium 224.7 mg
    9%
    Total Carbohydrate 88.1 g
    29%
    Dietary Fiber 1.9 g
    7%
    Sugars 66.6 g
    266%
    Protein 16.3 g
    32%

    The following items or measurements are not included:

    cinnamon schnapps

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