Boozy black ‘coal’ now exists for your Christmas gifting


Beats rum balls.

Right about now, we imagine everyone is getting pumped up to stuff their faces with all the festive holiday foods they can handle.

Candy canes, Christmas pudding, rum balls, coal. The usual.

Okay, admittedly coal has yet to find a place on my Chrissy table. But The Kraken Black Spiced Rum is trying to make it a thing and to be honest with you, I’m kind of into it.

The purveyor of Caribbean black spiced rum has teamed up with notoriously whimsical baker Katherine Sabbath to create an edible, rum-spiked Christmas coal.

Much like many Christmas desserts (rum balls, Christmas pudding), it has the added benefit of being boozy, stocked with The Kraken Black Spiced Rum’s strong, rich and smooth blend. It’s also ideal for tongue-in-cheek gifting.

Katherine’s creation heroes black honeycomb, covered in chocolate and infused with The Kraken Black Spiced Rum. Unfortunately, the Christmas Coal isn’t available to buy, but those over 18 can get their hands on some via a giveaway on the brand’s social media, either on Instagram @krakenrumau or on Facebook at TheKrakenRumAu.

Each day over the 12 days of Christmas, you can nominate a friend you think deserves a yuletide callout and hopefully, they’ll be selected to win a Kraken treat.

But, because everyone deserves a little coal, we’ve also got Katherine Sabbath’s recipe to share with you. You can whip a batch up at home, then take it to a family lunch and tell your loved ones en masse that you know they’ve been up to no good.

Before we get into it, however, we’d like to remind everyone to drink responsibly these holidays.

The Kraken Black Spiced Rum’s Christmas Coal


  • 1 cup (235g) caster sugar
  • 3/4 tsp smoked sea salt
  • 1/2 cup (170g) light corn syrup or glucose syrup
  • 50mls (50g) Kraken Black Spiced Rum
  • 1 tsp vanilla extract
  • Black food colouring gel or powder
  • 1/2 teaspoon ground cinnamon
  • 3 teaspoons bicarb soda
  • 500g high quality dark chocolate
  • 4 tsp coconut oil
  • 130g Oreo biscuits, crushed


  1. Line a slice tray or oven dish with aluminium foil and grease with cooking oil spray.
  2. In a saucepan large enough to accommodate the mixture eventually growing about five times its original size, combine the sugar, salt, and corn syrup/glucose syrup. Once your mixture is boiling, add The Kraken Black Spiced Rum, vanilla, and black food colouring (until a rich black colour is achieved).
  3. Cook over medium-high heat until it reaches ‘hard crack’ consistency, or on a candy thermometer 145C – 150C. This should take about 10 minutes.
  4. Remove the pan from the heat and immediately stir in the cinnamon and bicarb soda. The mixture will bubble up significantly. Stir gently until just combined, being careful not to lose the airy texture of your honeycomb.
  5. Gently and carefully pour into prepared tray or dish.
  6. Allow the honeycomb coal to cool completely before handling (at least 1 hour). Once cooled, use a rolling pin to smash into smaller chunks, and be sure to remove any remaining aluminium foil.
  7. To decorate, melt the dark chocolate and coconut oil in a heatproof bowl, using either the microwave or double-boiler method. Stir until combined, and add black food colouring until a desired shade is achieved. Mix in crushed Oreo biscuits. Dip the honeycomb pieces into the melted chocolate and allow to set on non-stick baking paper. Top honeycomb coal with extra chunks of chocolate-covered Oreo pieces if needed.
  8. Store in an airtight container in a cool, dry place for up to one week.

*This recipe contains dairy and gluten, may contain traces of nuts and soy.


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