The scent of hot tsokolate (chocolate), made from cacao tablea, always evokes warm and fuzzy childhood memories of Christmas morning or post-Simbang Gabi breakfasts. Don Papa’s resident mixologist Kathryn Eckstein-Cornista has created a tsokolate-based cocktail that is sure to stir the holiday spirit.
Inspired by her Lola’s hot tsokolate aka sikawate, she pairs rich melted tablea with an equally Filipino product, Don Papa Rum. The addition of peppermint wakes up the palate; Kath says it also adds a touch of “festiveness” to the drink.
The Peppermint Papa
Ingredients:
- 45 ml Don Papa Rum
- 20 ml Kahlua (or any coffee liqueur)
- 7 ml Crème de Menthe
- 1 unsweetened choco tablea (add ¾ cup hot water)
- Whipped cream
- Optional: Choco bits, candy sprinkles, fresh strawberry, or strawberry syrup
Directions:
- Directions:
- Combine Don Papa Rum, Kahlua, Crème de Menthe, and melted choco tablea in a clear Irish coffee glass.
- Top with whip cream and sprinkle with choco bits and candy sprinkles.
- As a garnish, slice strawberries and put it on top of the cream. You can also drizzle strawberry syrup to add a touch of red.
This drink may be served hot or cold.
Recipe for a pitcher:
- 1 ½ cup of Don Papa Rum
- 1 cup Kahlua
- ¼ cup Crème de Menthe
- 5 unsweetened choco tablea (add 6 cups of hot water)
- Whipped cream
For more information, visit www.donpaparum.com, or follow Don Papa Rum on Facebook at www.facebook.com/DonPapaRum or @donpaparum on Twitter and Instagram.
Photos by Star Sabroso
