El Dorado Hot Chocolate

From Food Network Kitchens

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

15 min

Level:

Intermediate

Serves:

4 drinks

Ingredients

3/4 cup sugar
1/4 cup water, plus 2 tablespoons

8 ounces finely chopped milk or semisweet chocolate
6 cups milk
6 ounce cinnamon flavored liqueur (recommended: Goldschlager), see Cook's note
3 ounce golden rum

Directions

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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Reposted from http://www.foodnetwork.com/recipes/food-network-kitchens/el-dorado-hot-chocolate-recipe/index.html