Food recipes
El Dorado Hot Chocolate
El Dorado Hot Chocolate Ingredients: sugars, granulated water, bottled, generic candies, semisweet chocolate milk, fluid, 1% fat, without added vitamin a and vitamin d spices, cinnamon, ground alcoholic beverage, dist...
El Dorado Hot Chocolate
Ingredients:
sugars, granulated
water, bottled, generic
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
alcoholic beverage, distilled, rum, 80 proof
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.
Ingredients:
sugars, granulated
water, bottled, generic
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
alcoholic beverage, distilled, rum, 80 proof
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.