The recipe is on the home page of the food network.
I've also been going through a warm drink phase. It just fits the setting with the cold weather in Seattle. I think this recipe can kick my powdered candy cane flavored hot chocolate's butt.
(also found on the Food Network's website)El Dorado Hot Chocolate
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)
3 ounce golden rum
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)
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.
I'll try both recipes later this week and report on whether it was a success.
