African Coffee
1 ½ oz. Amarula Cream Liqueur
3 oz. Black Coffee
Build in a heat-resistant mug, top with whipped cream. |
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African Espressotini
1 ½ oz. Amarula Cream Liqueur
1 oz. Espresso
¾ oz. Hot Water
Add espresso and water to a martini glass, layer shaken Amarula on top, garnish with a coffee bean. |
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African Gingerbread
1 oz. Amarula Cream Liqueur
½ oz. White Crème de Cacao
½ oz. Goldschlager
Shake well and strain into a chilled martini glass, garnish with a piece of candied ginger. |
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African Hummingbird
1 ½ oz. Amarula Cream Liqueur
¼ oz. Kahlua
1 oz. raspberry simple syrup
1 oz. milk
Blend all ingredients with a scoop of ice in a blender. |
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African Mocha
1 ½ oz. Amarula Cream Liqueur
1 oz. Espresso
2 oz. Chocolate syrup
Combine ingredients and shake vigorously, pour into a tall glass, top with remaining frothed Amarula. |
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Amarula Chai Tea
1 ½ oz. Amarula Cream Liqueur
3 oz. Chai Tea
Build in a heat-resistant mug, garnish with a cinnamon stick. |
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Amarula Colada
1 ½ oz. Amarula Cream Liqueur
3 oz. Coconut Water
Shake well and strain over ice. |
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Amarula Hot Cocoa
1 ½ oz. Amarula Cream Liqueur
3 oz. Hot Chocolate
Build in a heat-resistant mug, top with whipped cream, garnish with chocolate shavings. |
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Amarula Decadence
1 oz. Amarula Cream Liqueur
½ oz. Frangelico
½ oz. Kahlua
Layer in the order listed above in a chilled martini glass. Garnish with chocolate shavings. |
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Amarula Lychee
2 oz. Amarula Cream Liqueur
1 oz. Lychee Juice
Shake well and strain into a chilled martini glass. |
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The Crème Brulée
1 oz. Amarula Cream Liqueur
½ oz. Butterscotch Schnapps
1 oz. Milk or Cream
Shake well and strain, garnish with a butterscotch candy. |
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Amarula Ice Cream Lollipops
(adapted from Amarula website) |
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250 g cream cheese (room temperature)
250 g mascarpone cheese (room temperature)
250 g crème fraîche
2 eggs
250 mL sugar
80 mL Amarula
compound / coating chocolate
toasted nuts (optional)
Combine eggs and sugar in a metal bowl over a pot of simmering water and whisk till mixture gets very hot (watch carefully so eggs don’t scramble).
Whip the egg + sugar mixture until cool and almost triple in volume.
In a separate bowl, thoroughly combine cream cheese, mascarpone cheese and crème fraiche (they incorporate much easier if the cheeses are at room temperature).
Add Amarula into the cheese mixture.
Gently fold the egg + sugar mixture into the cheese mixture.
Gently pour the combined mixture into a 9”x13” pan whose bottom/side have been lined with parchment (for ease of removal later on).
Freeze overnight or until solid.
Pop the ice cream out of the pan and quickly cut into whatever size is needed.
Quickly stick lollipop sticks (available at bulk barn) into each ice cream cutout and return to freezer till solid.
Melt 70% dark chocolate and a bit of oil (or simply get compound / coating chocolate which already has oils mixed in - also available at bulk barn) till barely warm.
Dip each lollipop into the chocolate to coat the ice cream. Shake the lollipop to get off the excess chocolate (you want the chocolate layer to be as thin as possible otherwise all you’ll taste is the chocolate and not the Amarula… not that that’s necessarily a bad thing).
Wait till the chocolate starts to set and sprinkle on chopped toasted nuts or other decorations you may want to use.
Return to freezer till serving. It’s best to take the lollipops out of the freezer about 5 mins before you serve them to let the ice cream soften ever so slightly. |
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Amarula Hot Chocolate
(adapted from Sherry Yard recipe) |
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1 cup cream (35%)
8 oz 70% dark chocolate (any high quality chocolate will do), chopped
1 ½ cups milk
½ cup cream (35%)
¼ cup fresh-brewed coffee
3 tbsp cocoa powder
½ tsp vanilla extract
pinch salt
pinch cinnamon
to taste Amarula
Boil first quantity of cream and pour over chocolate. Stir mixture will spatula to bring the chocolate and cream together. You’ll know the ganache is properly emulsified when the mixture is shiny and supple.
Boil milk, second quantity of cream and coffee.
Off the heat, add the cocoa powder all at once and stir with a whisk to get as many lumps out as possible.
Pour the milk mixture into the ganache prepared above and stir to combine.
Add Amarula to taste along with the salt and cinnamon.
Strain mixture to get out any cocoa powder lumps that may remain.
Cool mixture and store in fridge till ready to use.
Simply reheat in microwave or on the stovetop and enjoy! |
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Chocolate Fondue L'Afrique |
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 Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.'
1/2 cup whipping cream
1/2 cup Amarula liqueur
2 cups semisweet chocolate chips
1 dash vanilla extract
Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils. Continue to stir while adding the chocolate chips. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture. Stir in the vanilla. Take care not to overheat the mixture. To serve, reduce heat to lowest setting. |
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| Have a sweet tooth? Try this delectable dessert from Chef Wolfgang Puck! |
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Wolfgang Puck's Dolce D'Amarula Fantasia |
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Cheese Cake
2 lbs cream cheese
8 oz Mascarpone cheese
1 3/4 cup granulated sugar
4 fresh Grade A large eggs
3 tsp pure vanilla extract
4 oz Amarula cream
8 oz graham cracker crumbs
4 oz melted butter
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Caramel Swirl
1 cup granulated sugar
1/2 cup water
3 oz butter
5 oz fresh cream |
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Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside.
In a mixing bowl, stir in the melted butter with the graham cracker crumbs just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly and put in the oven for 10 minutes. Take out and allow to cool.
To make the caramel, place the sugar and water in a saucepan over medium heat and begin stirring. Once sugar is dissolved, increase heat to medium/high and boil until mixture becomes amber in color. Stir in the butter and then cream (slowly). Set aside.
With a mixer, beat the cream cheese and sugar; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur.
Pour the cheesecake mixture into the prepared cake pan and, using a knife or toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!)
Wrap bottom and sides of pan in aluminum foil and put into water bath. Bake at 350 degrees for 30 minutes, or until the middle is set.
Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. Serve with chocolate sauce, fresh berries, and fresh whipped cream.
Enjoy! |
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Amarula Cream Liqueur is proudly represented by PMA Canada Ltd.
For more information on Amarula Cream Liqueur, please visit www.amarula.com |
