Booze Up Your Chilled Taho With Some Rum ArnibalMarch 12, 2015
Do you know anyone who doesn’t love taho? There are so many reasons why we’ve become so fond of this treat that reminds us of merienda or even breakfast. It’s incredibly nostalgic; hearing those words “Taho!” yelled out reminds you of when you were a kid, running out of your house just to get your hands on a cup. It’s the silky-smooth bean curd, really, reminiscent of soy panna cotta but extremely slurpable. Then the dark brown, deep sugar syrup bordering the edge of the burnt, fills in all the gaps between the taho with sweet, liquid gold.
But now, you’re a little bit older, and it’s time to turn that childhood dream into an adult reality. Instead of coming home after school, carefree and innocent, your merienda is spent stuck at an office desk, watching the clock tick until you check out. Maybe your weekends should be spent poring over a deep cup of taho–spiked. We’ve added rum to that famous arnibal, for a simple but ingenious twist on an old favorite. Slurp away.
Taho with Spiked Rum Arnibal
Total Time: 20 minutes
Yield: 4 servings
- 1 litter taho, store-bought
- Black pearls, store-bought or cooked at home
Ingredients: Rum Arnibal
- 1/3 cup brown sugar
- 1 tbsp water
- 1/4 cup rum
- vanilla, optional
- Caramelize sugar in pan; make sure all crystals are dissolved.
- Add water and melt sugars with water.
- Turn off fire and add rum and vanilla.
- Cool and set aside.
- Prepare taho in glasses, add rum arnibal.
- Top with black pearls. Serve chilled.