When the weather’s gettin’ cold and blustery, settle in for a high-seas holiday this year with a warm, delicious peppermint rum hot cocoa.
Consuming chocolate in drink form is thought to date all the way back to Mayan culture, or even before that. In the 16th Century, Cortez brought cocoa beans and the means to make the Mayan concoction, which was somewhat bitter and spicy.
Over time, hot cocoa developed through Europe in different tastes for different palates. But one thing is for certain: chocolate and cocoa were considered to be luxury items. Many pirate crews would consider cocoa to be right up there with precious metals and rare spices.
The base recipe for our peppermint rum cocoa is taken from a passage in Episode 46 of the Pirate History Podcast, “Leave Takings”. In that episode, the time period is 1681 and William Dampier (well-known for his writings and sketches of his travels) along with other members of his crew have just parted ways with Captain Bartholomew Sharpe.
As the outcasts make their way across the ocean in canoes, a storm begins to brew, so they make for land. Unfortunately, they reach shore too late to make shelter and stay dry. In an attempt to cheer up the men, Dampier attempts to make a hot drink. Matt Albers, author of the podcast, describes Dampier’s efforts:
“Dampier set about to build a fire over which to dry his papers, and to cook up a warming drink for the men. He mixed cocoa and flour and sugar to make a hearty sort of cocoa, but the rain had other ideas. It drizzled in and ruined the broth, threatening his papers as well. Dampier repackaged his notes and threw the drink mix out in frustration.”
Although Dampier’s efforts didn’t pan out, he was on to something. I’ve taken that base and added to it a couple extras to make it fit for the holidays. Continue on for the full recipe, but one word of warning: I recommend making this drink indoors to avoid any inconveniences from tropical storms.
Ingredients List (Makes approximately 3-4 servings)
- 1/4 cup unsweetened cocoa powder (I used Trader Joe’s, but use your favorite)
- 1/2 cup pure cane sugar
- 1/4 cup flour
- 4 cups water
- 1oz Rum Chata (you can buy it as a set of 1oz creamer packets as well as by the bottle)
- 1/2 oz Rumple Minze peppermint schnapps
- whipped cream
- candy cane
Instructions
- Measure out the cocoa powder, flour, and sugar.
2. Mix the dry ingredients together in a medium pot or saucepan.
3. Slowly add the 4 cups of water, and mix with the dry ingredients until all the dry components are well dissolved.
4. Set the cocoa mixture on your boucan fire (or for most of us, low heat on the stove (I set mine to 2 or 3) and let sit until steaming. Stir until everything looks evenly mixed and smooth.
5. Pour into your drink vessel of choice and to it add the 1oz of Rum Chata, and 1/2 oz of Rumple Minze peppermint schnapps. Stir until everything looks nice and even.
6. Add whip cream and garnish with a peppermint stick or candy cane. Enjoy in front of a warm hearth for full effect.
