El Dorado Hot Chocolate

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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. 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.