El Dorado Hot Chocolate

READY IN: 25mins
Recipe by Vseward Chef-V

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

Top Review by Alia55

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.

Ingredients Nutrition

  • 34 cup sugar
  • 14 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. 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. 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. 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. Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.

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