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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.
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.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“As a coffee lover, I’m always looking for a good coffee cocktail, and this one delivers. The pleasant sweet tastes of rum and chocolate combined with dark black coffee create drink that has only a bit of bitterness and a lot of character from the alcoholic ingredients. Plus, it’s topped with a float of whipped cream that gives it a true dessert-like quality. This drink is definitely a cozy one for cold winter nights, and I can see myself making a few more of these in the coming winter.”—
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.
Make a pot of coffee.
Pour 4 oz coffee into an Irish coffee mug.
Add rum, dark crème de cacao, and simple syrup.
Stir for 10-15 seconds.
Top with whipped cream and cocoa powder.
Ingredients
Directions
Make a pot of coffee.
Pour 4 oz coffee into an Irish coffee mug.
Add rum, dark crème de cacao, and simple syrup.
Stir for 10-15 seconds.
Top with whipped cream and cocoa powder.
Make It a Mocktail: Use Caleño Non-Alcoholic Dark & Spicy Tropical Spirit in place of the rum and Monin Premium Dark Chocolate Syrup in place of the dark chocolate liqueur to try a booze-free version of this drink.
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More Coffee Cocktails
If you like this coffee-flavored cocktail recipe, here are a few others we’ve tried that you may enjoy:
Cold Brew Brandy Alexander: A brandy cocktail made with cold-brew coffee liqueur, dark crème de cacao, heavy cream, and coffee beans
White Russian: A rum cocktail made with coffee liqueur, Luxardo Amaro Abano, amaretto liqueur, and half & half
Sabueso Old Fashioned: A tequila and mezcal cocktail made with caramel coffee syrup, coffee and cocoa bitters, and an orange peel
Pumpkin Spiced Espresso Martini: A vanilla vodka cocktail made with espresso, coffee liqueur, pumpkin spice syrup, and grated nutmeg
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