Foodish History: Rum-laced Tea
During the research for my book, Heart in the Clouds, I lost count of the number of references I found to “rum-laced tea” being drunk during the post-op debrief of airmen at Bomber Command. Although I also found mentions of it being sipped before the men flew out on their missions, airmen were more likely to be handed a cup of tea spiked in this way when they returned from their operations.
This wasn’t a cheeky practice among airmen. This was official catering from the RAF and often drunk in the presence of the station chaplain. This wouldn’t pass OHS standards today, but back then it was an acceptable tonic to warm up men who had been flying in sub-zero skies. It was likely optional, but I’m sure many men took up the offer to help calm their jangling nerves. For instance one bomb aimer from 576 Squadron, on a night when 28 aircraft (each containing up to seven men) were lost, reflected: "At the debriefing that night the tot of Navy rum with the mug of hot tea was more than welcome!"
The ingredients for Spiked Chai Marsala
Gunfire Breakfast
This combination of tea and rum had an association with the armed forces from the nineteenth century, when it was probably used as a way to boost morale among non-commissioned officers. Apparently, it’s still common for this “gunfire breakfast” to be served on Anzac day in Australia and before dawn on other anniversaries for the military. I can see why: It’s a very hearty combination and I imagine would be quite fortifying on cold winter mornings.
This tradition has given rise to gunfire cocktails which are made from iced black tea and rum, but I wanted to pay homage to the idea that the rum was in some ways a medicinal ingredient designed to warm and calm the men on their return. My recipe is a combination of these two ideas.
I only use a little spirit in this recipe, feel free to use less if you prefer. The chai spices are still deliciously warming if you don’t want to add alcohol.
Spiked Chai Marsala
Ingredients
For each serve, allow:
250ml water
1 heaped teaspoon black Ceylon tea leaves
⅛ teaspoon chai-style ground spice mix*
Up to 20ml spiced rum
Milk to taste
Instructions
Add water, tea leaves and spice mix to the tea pot (a modern one with a built in strainer that contains the leaves in the centre of the pot works best). Allow the tea to seep until it is very strong.
Once brewed, pour the tea into a mug (through a strainer so leaves and spices stay in pot). Add rum and milk to taste.
*Note: DO NOT use whole spices, garam marsala or a chai latte packet mix! Use a product similar to this or google a recipe to make your own ‘chai marsala’ spice mix from whole spices and grind them yourself.
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