Chocolate & Gold, apart from Diamonds it’s every woman’s favorite things. And since we can’t put diamonds in your cocktails, (although that is not a bad idea), Foodnetwork.com has created the El Dorado Hot Chocolate for foodies and cocktail lovers alike who indulge in the finer things the world has to offer.
El Dorado Hot Chocolate
3/4 cup sugar
1/4 cup water, plus 2 tablespoons
8 ounces finely chopped semisweet or milk chocolate
6 cups milk
6 ounce cinnamon flavored liqueur (recommended: Goldschlager), see Cook's note
3 ounce golden rum
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.
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