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Not all boozy hot chocolates are created equal. The Food Network kitchens came up with this layered masterpiece to blow your neighbors away. The first layer is burnt caramel, followed by chopped chocolate, and finally milk, rum, and Goldschlager, a cinnamon-flavored liqueur with small flecks of edible gold.

20 must-have winter cocktails: not a hot toddy in sight


  • ¾ c sugar
  • ¼ c + 2 T water
  • 8 oz semisweet or milk chocolate, finely chopped
  • 6 c milk
  • 6 oz cinnamon-flavored liqueur, such as Goldschlager
  • 3 oz golden rum


1. In a heavy-bottomed saucepan, stir together the sugar and 2 T water. Cover and bring to a boil over medium heat.

2. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7-10 minutes. (It should smell slightly burnt.)

3. Pull the pan from the heat and carefully add ¼ c water to the caramel. Take care; it may spatter a lot. Whisk until smooth and let cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)

4. When ready to serve, put 3 T burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. In a medium pan, bring the milk to a simmer over medium heat. Remove from the heat and add the Goldschlager and rum. Pour over the chocolate. Serve with spoons to stir the layers together.

Serves: 4

Total time: 25 minutes



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