What Kind of Alcohol Is Amarula?
South Africa
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
The marula tree, Sclerocarya birrea, is native to the miombo woodlands of southern Africa and holds a place in the region that goes well beyond its fruit. It is called the elephant tree because elephants travel long distances for the fallen fruit and will ram the trunk to dislodge more. It is also called the marriage tree: the fruit is held to have aphrodisiac properties, it features in fertility rituals, and tribal weddings are still conducted beneath its branches. The fruit itself is small, with a light yellow skin and white flesh, and it has been eaten and fermented in southern Africa for a very long time. What most people outside the region know it for is Amarula, the cream liqueur launched by South Africa's Southern Liqueur Company in 1989, following the marula spirit released in 1983. It is now sold in over a hundred countries at 17 percent alcohol by volume, made from sugar, cream and a spirit distilled from marula fruit rather than the whisky or brandy base most cream liqueurs use. This entry is worth reading carefully because of what it actually contains. The article above describes a commercial product. The recipe attached to it is a homemade cream liqueur made with whiskey, which is a different drink and one the article itself distinguishes Amarula from.
The marula tree, Sclerocarya birrea, is native to the miombo woodlands of southern Africa and is documented in regional tradition as the marriage tree, with its fruit used in fertility rituals and weddings held beneath it. Amarula liqueur was launched by the Southern Liqueur Company of South Africa in 1989, following the release of a marula spirit in 1983.
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Use a good quality coffee.
Make a very strong coffee, about 100ml, and allow it to cool.
Pour in the whiskey, condensed milk, full cream and honey, and mix properly.
Transfer into a bottle and store in the fridge for 7 days, shaking every day.
Notes personnelles de Jennifer Ezeokoli4 avis
Abeg make sure you let that 100ml of strong coffee cool down completely before pouring in the cream, otherwise e go curdle o! I used Jameson I bought here in Dallas and the 1 teaspoon of honey gives it such a nice touch after sitting in the fridge for 7 days. E sweet no be small thing.
Used Tesco double cream instead of full cream since that is easier to find here in Luton. Mine came out way too sweet because my coffee wasnt strong enough to balance out the honey and condensed milk. The whole mixture felt heavy. Will have to brew the 100ml much stronger next time.
Made a batch for our braai last weekend using Bain's whiskey and a tin of Nestle condensed milk. You definitely cannot skip the step of shaking the bottle every day for a week, otherwise the Clover cream separates at the top. So lekker served over crushed ice!
Herh, 8 shots of whiskey sounded like too much at first but after leaving the bottle in the fridge for the full 7 days and shaking it every morning, the harshness mellows out completely. Used instant Nescafe from the bodega down the street for the strong coffee. Tastes so smooth oo paa.