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Cocktail History
The Mocha Rum Toddy is a modern cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s a simple variation of the classic Hot Toddy that was inspired by the natural flavor combination of mocha and molasses. It uses coffee as the base liquid, pairs it with dark rum, and adds dark crème de cacao, whipped cream, and cocoa powder to give it a delightful sweetness perfect for post-dinner sipping.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Coffee: This is a beverage made from roasted coffee beans and water. We used medium roast coffee.
Dark Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time. We used Appleton Estate Special Gold Rum because it has a delicious rum flavor with notes of vanilla and baking spices. For a mocktail version of this drink, try Caleño Non-Alcoholic Dark & Spicy Tropical Spirit in place of the rum.
Dark Crème De Cacao: This is a liqueur made with dark chocolate, spices, sugar, and alcohol. We used DeKuyper Crème De Cacao Dark Liqueur because it’s flavorful and affordable. For a mocktail version of this drink, try Monin Premium Dark Chocolate Syrup in place of the dark chocolate liqueur.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. We used Reddi-Wip Original Dairy Whipped Topping because it offers easier application than making whipped cream at home using an iSi Cream Whipper. For a dairy-free version of this drink, try Reddi-Wip Non-Dairy Coconut Milk Whipped Topping in place of the whipped cream.
Cocoa Powder: This is cocoa bean that has been ground into a fine powder. We used Ghirardelli Majestic Premium Cocoa Powder.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Coffee Maker: This brews hot coffee. We used the Breville Precision Brewer Thermal Coffee Maker.
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
The Mocha Rum Toddy features pleasant cocoa aromas, the comfortingly warm initial taste of coffee and chocolate backed with a hint of rum’s sweet spiciness, and the aftertaste of deep chocolate and coffee notes.
Our Opinion of This Cocktail Recipe: This is another drink we both really enjoyed! Alex already loves just about anything coffee and thought the chocolate was a cozy addition. And Kendall, who doesn’t usually go for coffee cocktails, found the Mocha Rum Toddy to be just the right balance of bitter and sweet.
Kendall’s Take: ⭐⭐⭐⭐
“I don’t usually find myself craving coffee cocktails or anything coffee flavored for that matter because most are much too bitter for my palate, but the Mocha Rum Toddy was delicious. Not too bitter, not too sweet, and the whipped cream with cocoa sprinkled on top made it extra tasty. If you’re wanting a warm and boozy coffee drink that will get ya there on a chilly evening, this is a winner.”
Recipe
This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Mocha Rum Toddy
The Mocha Rum Toddy is a modern cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s a simple variation of the classic Hot Toddy that was inspired by the natural flavor combination of mocha and molasses. It uses coffee as the base liquid, pairs it with dark rum, and adds dark crème de cacao, whipped cream, and cocoa powder to give it a delightful sweetness perfect for post-dinner sipping.
Ingredients
Method
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Make a pot of coffee.
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Pour 4 fl oz coffee into an Irish coffee mug.
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Add rum, dark crème de cacao, and simple syrup.
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Stir for 10-15 seconds.
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Top with whipped cream and cocoa powder.
