El Dorado Hot Chocolate Recipes

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 MEXICAN CASSEROLE

El Dorado Mexican Casserole image

From an FFA/HERO cookbook. We love Mexican food in our house and I'm open to trying new ones all the time. This one is delicious with the cottage cheese and green chilies.

Provided by True Texas

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
1 medium onion, chopped
1 teaspoon salt
pepper
1 teaspoon garlic salt
1 teaspoon garlic powder
1 (15 ounce) can tomato sauce
3/4 cup catsup
1 (3 ounce) can ripe olives, sliced
1 pint sour cream
2 cups cottage cheese
1 (4 ounce) can green chilies, chopped
1 (8 ounce) package tortilla chips, crushed
1 (16 ounce) package monterey jack cheese, grated

Steps:

Brown ground beef in large skillet, stirring until crumbly.
Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
Simmer until onions are tender, stirring frequently.
Combine sour cream, cottage cheese and chili pepper in small bowl.
Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
Bake at 350 degrees for 30 minutes.
Serve with picante sauce.

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