Rum and Coke Waffles: The Drunk Man’s Dream BreakfastFebruary 25, 2016
It’s unclear when it happened but locals have turned the universal Cuba libre into something that is now inherently part of Philippine drinking culture. A bottle of good old Tanduay rum and cans of Coke will share a table with a bucket of ice cold San Miguel beer on any given night, when locals are at their regular haunt, gathering over the drunken dishes of the night. The Filipino rum and coke is a simple concoction that brings on immediate, down-the-hatch, inebriated satisfaction. The sweet notes of each beverage come together to make a drink that is almost confection-like on the palate.
Here’s the dessert version of the ever-reliable libation: crisp waffles aerated with Coke, which has the light and lingering presence of the soda, and a dangerously addictive rum syrup that’s as thick as caramel, and as boozy as last night’s drink.
Coke Waffles with Rum Syrup
Time: 30 minutes (10 minutes prep, 20 cooking)
Yield: 6 waffles
- 2 eggs
- 1 cup Coke
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 cups flour
- 1 tbsp white sugar
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar, packed lightly
- 1/2 cup butter
- 1/2 cup cream
- 1/3 cup dark rum
- Beat the eggs in a large mixing bowl until they are pale and fluffy.
- Separate the wet and dry ingredients into two bowls and mix them well. Alternately add them into the egg mixture. Whisk until everything is incorporated, but do not over-mix.
- Preheat and grease a waffle iron, and pour over the batter. Cook until golden brown. Serve immediately with the rum syrup.
- Combine all the ingredients in a saucepan, except for the rum.
- Over medium heat, allow the mixture to boil and thicken for about five minutes.
- Add the rum and cook for two minutes more. Serve warm with the waffles.