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El Dorado hot chocolate
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El Dorado hot chocolate
Ingredients
- 150g sugar
- 60ml water, plus 2 tbsp
- 225g finely chopped milk or dark chocolate
- 1.5L milk
- 175ml cinnamon flavoured liqueur, such as Goldschlager (see Cook's Note)
- 85ml golden rum
Method
How to make El Dorado hot chocolate
1) Stir the sugar and 2 tbsp 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 the pan from the heat and carefully pour the 60ml 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 tbsp 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 carefully over the chocolate. Serve with a spoon to stir the layers together.
Cook's note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.
