EL DORADO HOT CHOCOLATE
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
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
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHEESE AND CHOCOLATE
Steps:
- Place a slab of robiola or other soft, creamy cheese and a stack of toasted bread slices on a cheese board or slate. Scoop some chocolate-hazelnut spread (such as Nutella) into a bowl. Let guests make chocolate-and-cheese crostini; sprinkle with sea salt, if desired.
CHOCOLATE MALTEDS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Chill 30 minutes, then roll into balls. Press a halved malted milk ball into the center of each cookie before baking, 12 to 15 minutes at 350 degrees.
MINI CHURROS WITH DULCE DE LECHE HOT CHOCOLATE
Grab a blanket and enjoy two irresistible Latin American sweets that pair perfectly to provide comfort and warmth for those chilly winter nights.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
- Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.
- Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.
- Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros.
EL DORADO
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
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
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