El Dorado Hot Chocolate Food

EL DORADO

El Dorado image

Make and share this El Dorado recipe from Food.com.

Provided by AmandaInOz

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 ounces light rum
3/4 ounce advocaat
3/4 ounce brown Creme de Cacao
2 teaspoons shredded coconut

Steps:

Shake all ingredients together with ice.
Strain into a cocktail glass.
Garnish with grated chocolate.

Nutrition Facts : Calories 180.9, Fat 1.4, SaturatedFat 1.2, Sodium 12.1, Carbohydrate 8.7, Fiber 0.2, Sugar 8.5, Protein 0.1

EL DORADO HOT CHOCOLATE

El Dorado Hot Chocolate image

This drink captures the flavors of Mexican-style hot chocolate; the Goldschlager adds a subtly cinnamony undertone and the burnt caramel adds a sweet richness not unlike piloncillo. Cheers --V

Provided by Vseward Chef-V

Categories Beverages

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1/4 cup water, plus
2 tablespoons water
8 ounces finely chopped milk chocolate or 8 ounces semisweet chocolate
6 cups milk
6 ounces cinnamon schnapps, see Cook's note (recommended Goldschlager)
3 ounces golden rum

Steps:

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.

Nutrition Facts : Calories 732.2, Fat 30.2, SaturatedFat 16.4, Cholesterol 64.3, Sodium 224.8, Carbohydrate 88.2, Fiber 1.9, Sugar 66.7, Protein 16.3

EL NUEVO

El Nuevo image

Provided by Food Network

Categories beverage

Time 5m

Yield 4 to 6 cocktails

Number Of Ingredients 5

Ingredients

4 ounces blanco tequila, such as Santo Blanco
4 ounces mezcal
1 ounce agave
8 dashes bitters
4 to 6 grapefruit twists, for garnish

Steps:

Add the tequila, mezcal, agave, bitters and 1/4 ounce water to a large cocktail shaker filled with ice. Shake vigorously for 30 seconds and pour into ice-filled cocktail glasses. Garnish with the grapefruit twists.

EL DORADO HOT CHOCOLATE

El Dorado Hot Chocolate image

Provided by Food Network Kitchen

Categories beverage

Time 25m

Yield 4 drinks

Number Of Ingredients 6

Ingredients

3/4 cup sugar
1/4 cup water, plus 2 tablespoons
8 ounces finely chopped semisweet or milk chocolate
6 cups milk
6 ounces cinnamon flavored liqueur (recommended: Goldschlager), see Cook's Note
3 ounces golden rum

Steps:

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.

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