Amarula Cream originates from Southern Africa where the marula fruit

grows wild on the Savannah. The Marula tree produces an abundant

crop of pale yellow egg shaped fruit and plays a unique role in tribal

legend. It is also known as “The Marriage Tree” - to this day tribal

weddings take place beneath its branches and the fruit is believed to have

aphrodisiac properties as well as featuring in African fertility rites.

The marula fruit attracts many animals – especially elephants.

To produce Amarula Cream Liqueur, the marula fruit is gathered and

the flesh pulped, sweetened and fermented. The resulting “marula spirit”

is then matured in oak casks for 2 years. The spirit is then blended with

fresh cream to create a smooth distinctive cream liqueur.

Royal SignatureAmarula On Ice

Winding downAmarula Sunset

AmalyserAfrican Brew

Reggae CreamFrench Toast

White Nile MartiniScreaming OrgasmBrandy and Cream

Brown ElephantAmarula-Rula

Sharp ShootersB52

IndulgenceSlippery Nipple

SpringbokVanilla Cream Shooter

Lazy DaysAfrican DelightSaharan Martini

KilamanjaroSwinging Safari

ObsessionSpringbok FrozenAmarula Colada

HazelMint Splash

Amarula Dom Pedro

Night CapsTusk at Dusk

Dark ContinentAmarula Coffee

Chocolate MintiniVodka Espresso

Amarula Coffee Surprise

Amarula RecipesBittersweet Amarula Drumsticks

Spicy Fish with Tropical FruitLeg of Venison with Amarula SaucePork and Prune Rolls with Amarula

Beef Stir Fry with Amarula and Coconut CreamAmarula and Chocolate Covered Strawberries

Ultimate Amarula Carrot CakeAmarula Finalè

Amarula Bread and Butter PuddingAmarula Fondue Fantasy

Biscuits with Amarula FillingHomemade Amarula Ice CreamChocolate and Amarula Mousse

Amarula and White Chocolate CheesecakeAmarula and Chocolate Sundae

Amarula and Pecan Nut TartAmarula Butterscotch SauceAmarula Drenched TiramisuAmarula Meringue Dessert

Cocktail Tips

Royal Signature

CONTENTS

Ingredients:

2 tots Amarula Cream

Method:

Pour Amarula Cream into a glass filled with ice.

Amarula On Ice

CONTENTS

CONTENTS

Winding down

Ingredients:

1 tot Amarula Cream

H cup vanilla ice cream

2-3 teaspoons strawberry puree

Method:

Blend ingredients and pour into a martini glass. Garnish with a delicious Amarula Cream filled fresh strawberry.

Amarula Sunset

CONTENTS

Ingredients:

1 tot Amarula Cream

H tot Vodka

H tot coffee liqueur

Method:

Shake ingredients and strain into a tall glass filled with ice. Top up with coke.

Amalyser

CONTENTS

Ingredients:

1H tots Amarula Cream

H cup ice

H cup chocolate ice cream

1 small fresh banana

Method:

Blend ingredients and pour into a chilled hurricane glass. Garnish with chocolate covered banana slice.

African Brew

CONTENTS

Ingredients:

1 tot Amarula Cream

1 tot rum

Method:

Pour ingredients over crushed ice. Stir and garnish with an orange wheel.

Reggae Cream

CONTENTS

Ingredients:

1 H tots Amarula Cream

H tot Rum

H tot Milk

Method:

Combine ingredients over cracked ice in cocktail shaker. Shake and pour into a glass. Lightly dust with cinnamon and swirl

with cinnamon stick or straw.

French Toast

CONTENTS

Ingredients:

1 tot Amarula Cream

H tot Cointreau liqueur

H tot Crème de Cacao

Ice Cubes

Method:Add all ingredients into cocktail shaker. Shake and strain into a martini glass.

White Nile Martini

CONTENTS

Ingredients:

1 tot Vodka

1 tot Kahlua

1 tot Amaretto

1 tot Amarula Cream

1 tot Single cream

1 tot Milk

Method:

Blend all ingredients with crushed ice and pour into a wine glass.

Screaming Orgasm

CONTENTS

Ingredients:

H tot Amarula Cream

1 tot Brandy

1 tot fresh cream

Method:

Place all ingredients into shaker with ice and strain into a glass. Garnish with chocolate shavings

Brandy and Cream

CONTENTS

Ingredients:

2 tots Amarula Cream

100ml milk

100ml Coca Cola

Method:

Shake Amarula Cream and milk with ice and strain. Add Coca Cola and mix gently. Pour into a tall

cocktail glass.

Brown Elephant

CONTENTS

Ingredients:

2 tots Amarula Cream

1 tot cherry liqueur

1 tot fresh cream

Method:

Place all the ingredients into shaker with ice, shake and strain into a collins glass. Garnish with fresh cherry on a toothpick.

Amarula-Rula

CONTENTS

Sharp Shooters

CONTENTS

Ingredients:

H tot Kahlua

H tot Amarula Cream

H tot Grand Marnier

Method:

Layer all ingredients into a tot glass, Kahlua first, then the Amarula Cream and then the Grand

Marnier.

B52

CONTENTS

Ingredients:

H tot Brown Crème de Caçao

H tot Disaronno Amaretto

H tot Amarula Cream

Method:

Layer all ingredients into a tot glass, Brown Crème de Caçao first, then the Amaretto and then the Amarula

Cream.

Indulgence

CONTENTS

Ingredients:

I tot Grenadine

I tot Sambuca

I tot Amarula Cream

Method:

Layer all ingredients into a tot glass, Grenadine first, then the Sambuca and then the Amarula Cream.

Slippery Nipple

CONTENTS

Springbok

Ingredients:

H tot Crème de Menthe

H tot Amarula Cream

Method:

Layer ingredients into a tot glass, Crème de Menthe first and then the Amarula Cream.

CONTENTS

Ingredients:

H tot Disaronno Amaretto

H tot Amarula Cream

H tot Vanilla Vodka

Method:

Layer all ingredients into a tot glass, Disaronno first, then the Amarula Cream and then the

vodka.

Vanilla Cream Shooter

CONTENTS

Lazy Days

CONTENTS

Ingredients:

1 tot Amarula Cream

1 tot Frangelico

Method:

Shake ingredients and pour into a tall shooter glass. Top up with a decadent Ferrero Rocher chocolate.

African Delight

CONTENTS

Ingredients:

1 tot Amarula Cream

1 tot Frangelico Liqueur

H tot Vodka

Ice cubes

Method:

Add all ingredients into cocktail shaker. Shake and strain into a martini glass.

Saharan Martini

CONTENTS

Ingredients:

1 tot Amarula Cream

H tot Crème de Menthe

H cup vanilla ice cream

H tot Vodka

Method:

Blend all ingredients until smooth. Pour into a tall glass. Garnish with crushed peppermint.

Kilamanjaro

CONTENTS

Ingredients:

2 H tots Amarula Cream

1 G tots Cointreau liqueur

H tot Vodka

Ice Cubes

Method:

Add all ingredients into cocktail shaker. Shake and strain into a tall glass.

Swinging Safari

CONTENTS

Ingredients:

1 tot Amarula Cream

1 tot Crème de Cacao

1 tot Disaronno Amaretto

1 tot Milk

Method:

Pour all ingredients into a cocktail shaker. Shake with ice and strain into a martini glass.

Obsession

CONTENTS

Ingredients:

1 H tots Amarula Cream

1 tot Crème de Menthe

2 scoops Vanilla ice cream

Method:

Blend ingredients with crushed ice until slushy and serve in a wine glass. Garnish with mint leaf and

sprinkle of chocolate.

Springbok Frozen

CONTENTS

Ingredients:

2 tots Amarula Cream

1 tot white rum

3 tots pineapple juice

1 tot coconut cream

Method:

Blend all ingredients with crushed ice and pour into a tall cocktail glass. Garnish with pineapple slice and cherry.

Amarula Colada

CONTENTS

Ingredients:

H tot vodka

1 tot Amarula Cream

1 tot hazelnut liqueur

1 tot fresh cream

Method:

Place all ingredients into shaker with ice and strain into a martini glass. Garnish with crushed hazelnuts.

Hazel

CONTENTS

Ingredients:

H tot Amarula Cream

H tot peppermint liqueur

1 tot fresh cream

Method:

Place all ingredients into shaker with ice, shake and strain into a martini glass. Garnish with crushed pepper- mint

crisp chocolate and add fresh mint.

Mint Splash

CONTENTS

AmarulaDom Pedro

Ingredients:

2 tots Amarula Cream

150 ml vanilla ice-cream

25 ml thick cream

Method:

Combine all the ingredients in a blender/shaker. Blend well. Pour into a

glass and garnish with chocolate powder or spun chocolate.

CONTENTS

Night Caps

CONTENTS

Ingredients:

1 tot Amarula Cream

H tot rum

H tot Grand Marnier

1 tot chilled espresso

Method:

Shake ingredients and pour into a martini glass. Garnish with a flakey chocolate.

Tusk at Dusk

CONTENTS

Ingredients:

2 tots Amarula Cream

Hot Coffee

Method:

Pour coffee into mug or cup. Add Amarula Cream. Garnish with shaved chocolate.

Dark Continent

CONTENTS

Ingredients:

1 tot Amarula Cream

1 tot Coffee

Method:

Pour hot coffee into a cup and top up with Amarula Cream. Garnish with

grated milk chocolate.

Amarula Coffee

CONTENTS

Ingredients:

H tot Crème De Menthe

1 tot Amarula Cream

1 tot single cream

1 teaspoon Nutella

Method:

Dissolve the Nutella in a tiny cream of boiling water, add the Crème de Menthe, the Amarula Cream and then the cream.

With ice in a cocktail shaker and into a martini glass. Garnish with a sprig of fresh mint.

Chocolate Mintini

CONTENTS

Ingredients:

1 tot Vodka

1 tot Amarula Cream

2 tot Espresso coffee

2 teaspoons Caster sugar (or to taste)

Method:

Shake coffee, vodka and sugar together with cubed ice, strain into a glass tumbler, and layer Amarula Cream

on top. Garnish with 3 coffee beans.

Vodka Espresso

CONTENTS

(Serves 4)Ingredients

4 cups strong filter coffee50 ml whipped cream60 ml Amarula Cream8 marshmallows20 ml brown sugar20 ml hot chocolate powder

Method

Pour the coffee in large coffee mugs. Pour the Amarula Cream in each coffee, followed by the whipped cream,brown sugar and marshmallows. Sprinkle with hot chocolate powder and extra Amarula Cream.

Amarula CoffeeSurprise

CONTENTS

Amarula Recipes

CONTENTS

(12 Portions)Ingredients

12 DrumsticksSeasoned FlourG cup (62,5ml) snipped garlic chivesG cup (60ml) marmalade or apricot jam4 T (60ml) lemon juice2 T (30ml) Amarula Cream2 t (10ml) Seasoned Sea Salt12 bay leaves and toothpicks

BittersweetAmarula Drumsticks

CONTENTS

Method

Prepare the drumsticks by cutting the skin loose around the bone and pushing in down with ascraping movement, using a small sharp knife. Cover exposed bone with foil. Dust meat lightlywith seasoned flour. Mix the chives, marmalade, lemon, Amarula Cream and salt together.Coat the drumsticks in this mixture and arrange in an ovenproof dish

Bake at 200C for 45 minutes until crispy. Remove the foil.May be served warm or at room temperature.

FOR SERVING: Wrap a bayleaf around each exposed bone-tip. Secure the leaf with a toothpickor porcupine quill.

BittersweetAmarula Drumsticks

CONTENTS

(Serves 6)Ingredients

1,25 kg Kingklip or Cape salmon, tail end fillets +/- 20cm longSeasoned Sea Salt4 medium or 3 large mangoes, cubed4 medium bananas, slices2 T (30ml) Amarula Cream2 T (30ml) flour1 t (5ml) medium curry powder of fish masalaPinch cayenne pepperG cup (62,5ml) melted butter2 cloves of crushed garlic1 x 200 g Spicy Curry basting sauceH cup (125ml) desiccated coconutH t (2,5ml) turmericFresh coriander leaves to garnish

Amarula Spicy Fishwith Tropical Fruit

CONTENTS

Method

Divide each fishtail fillet in half along the length; just follow the natural dividing line. Slice eachinto three even-sized strips, again working lengthways. Leave about 2cm at the widest part uncut(as one would do for koeksisters). Plait each fillet. Secure the ends with a strip of chive. Season,cover and chill in the refrigerator.

Toss the fruit with the Amarula Cream in a large ovenproof dish. Dip the fish fillets in a mixtureof flour, curry powder and cayenne. Lay on the fruit. Brush the fish with a mixture of meltedbutter and crushed garlic. Pour the Spicy Curry basting sauce evenly over the dish.

Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden,Sprinkle over the fish. May be pre-prepared to this stage, covered and refrigerated.

Bake at 220C for 25 minutes. Garnish with fresh dhunia. Serve with rice pilaf, hardboiled saffroneggs and salad sambals.

Amarula Spicy Fishwith Tropical Fruit

CONTENTS

(Serves 4 – 6)Ingredients

Marinade:

300ml pear and apricot juice50ml sunflower oil30ml chutney6 spring onions, chopped2 cloves garlic, crushed1 bay leaf, crumbled10ml brown sugar

Leg of Venisonwith Amarula sauce

CONTENTS

Leg of Venisonwith Amarula sauce

Venison

2,5 kg leg of venison OR lamb250 g streaky bacon200 g sugar1-liter waterrind of lemon, cut in one long, thin strip6 pears, peeled and cored30 g butter, softened100 g fresh or canned blueberries500 ml beef stock100 ml Amarula Cream30 ml Brandy15 ml cornflour30 ml cold watersprigs of fresh herbs such as sage OR rosemary

Method

In a bowl, combine the ingredients for the marinade. Lard the leg, if you wish, cover with the bacon, secure withstring and place into a deep container. Pour over the marinade. Marinade for 2 days, turning occasionally.

Into a saucepan, place the sugar and water. Add the lemon rind and boil rapidly for 2 minutes. Place the pearsupright in the syrup and poach for 8 minutes. Drain the pears, reserve the syrup and set aside.

Drain the meat on a wire rack and pat dry with paper towel. Spread with butter and season. Place the meat in aroasting pan and roast, in a preheated over at 160C. Calculate 15 minutes of cooking time per 500g,plus an additional 15 minutes of longer, according to taste.

Place the pears in the roasting pan with the meat for the last 30 minutes of cooking. Add the blueberriesfor the last 10 minutes. Remove the meat and keep war in an oven drawer. Halve and core the pears.Spoon the berries into the pear halves with a slotted spoon and keep warm.

Pour the excess fat from the pan and deglaze with the stock and half the syrup. Reduce to two thirds andpour through a sieve. Add the Amarula Cream and brandy and bring to boiling point. Combine thecornflour with the cold water. Add just enough to Amarula Cream mixture to thicken to a sauce consistency.Pour into a serving dish.

Place the saddle of venison on a serving plate and arrange the stuffed pears alongside. Baste the meat witha little sauce to glaze and garnish with herbs. Serve the remaining sauce separately

CONTENTS

Ingredients

4 pork schnitzels50 ml flourSalt and pepper200 ml pitted and chopped prunes25 ml fresh sage leaves30 ml oil60 ml butter100 ml cream30 ml Amarula Cream

Pork and Prune Rollswith Amarula

CONTENTS

Method

Dust the pork schnitzels with flour and arrange them on a clean working surface.

Season with salt and pepper. Spoon equal amounts of chopped prunes it in the middle of eachschnitzel, followed by a sage leave.

Roll up the schnitzels, start from one end and secure with tooth picks.

Heat the butter and oil and fry the rolls until golden brown. Pour cream and Amarula over therolls and allow the sauce to thicken.

Season with salt and pepper. Serve with Feta Mash and Rocket Salad.

Pork and Prune Rollswith Amarula

CONTENTS

(Serves 4)Ingredients

6 spring onions, chopped15 ml grated ginger3 garlic cloves, crushed1 small red chilli, choppedSalt and pepper410 g coconut cream50 ml Amarula Cream50 ml fresh coriander leaves

Beef Stir Fry withAmarula and Coconut Cream

CONTENTS

Method

Heat sesame oil in wok and fry the spring onion, ginger, garlic and chilli. Add the beef stripsand fry until almost cooked. Season with salt and pepper.

Add the coconut cream and simmer for 10 minutes.

Add the Amarula Cream and allow to heat through.

Serve with coriander leaves and egg noodles.

Beef Stir Fry withAmarula and Coconut Cream

CONTENTS

Ingredients

1 12-ounce package of semisweet chocolate chipsI cup half and half cream1 to 2 tablespoons Amarula Cream60 large, fresh strawberries, rinsed and patted dry with stems left intact

Method

In the top of a double boiler, over hot water, slowly melt chocolate. Add cream, stirring until smooth.Remove from heat and blend Amarula Cream until completely mixed into chocolate.

Hold each berry by stem, swirl in chocolate to partially cover; place on waxed paper-lined cookie sheet.Place in refrigerator until chocolate is set; transfer fruit onto a serving platter.

Amarula andChocolate Covered Strawberries

CONTENTS

Ingredients

2 H cups (300g) cake flour2 t (10ml) baking powder1 H t (7,5ml) bicarbonate of soda1 T (15ml) mixed spice1t (5ml) salt4 large eggs at room temperature1 G cups (312,5 ml ) oil1 G cups (300g) castor sugar2 cups (500ml) grated carrots1 cup (250ml) well drained, grated fresh pineapple or Granny Smith apples1 cup (250ml) chopped pecan nutsG cup (62,5ml) Amarula CreamH cup (125ml) smooth apricot jam

UltimateAmarula Carrot Cake

CONTENTS

Cream cheese icingG cup (60g) butter2 cups (250g) sifted icing sugar1 T (15ml) Amarula Cream125 g cream cheese or smooth low-fat cottage cheese – see tip below

Decoration

Crystallized pineapple slices and pecan nuts

To prepare tin

Finely crushed Marie biscuits

Sift dry ingredients twice. Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed forabout 3 minutes) until the mixture is very thick. Add the oil slowly and beat for another 2 minutes. Add carrots,pineapple, nuts, Amarula Cream and apricot jam and mix by hand. Add the dry ingredients to the mixture and foldin with a spatula until well blended. Butter a 28cm diameter loose-bottomed spring form ring, an angle cake tin or2 loaf tins**. Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly. Pour themixture into the prepared tin and bake at 180C (190C – Gauteng area) for 1 hr and 10min. Allow to firm and coolin tin for 10 minutes before turning out.

**CAKE TINS: If using a 28cm springform tin with a hold in the middle as used on T.V, there will be a little toomuch mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffinsextra.Angel cake tin – the mixture fits fineLoaf tin – use one very large loaf tin – 30cm x 10 cm or 2 smaller ones

ICING: Cream the butter and gradually add the icing sugar. Gently stir in the Amarula Cream and the cream cheese. Don’t over mix once the cheese has been added as it is inclined to become watery.

Tip: If you “drip-dry” the cheese in a muslin cloth overnight, it becomes much drier.Allow the cake to cool completely before icing.

UltimateAmarula Carrot Cake

CONTENTS

(Makes 4)Ingredients

250ml Amarula CreamH litre ice cream250ml filter coffee, cooled50g chocolate, grated40ml chocolate sauce50ml cream, whipped4 maraschino cherries

Method:

Into a blender, place the Amarula Cream, the ice cream, coffee and half the grated chocolate. Blend for a few seconds. Swirlthe chocolate sauce around the sides of the glasses. Pour the Amarula mixture into each glass. Top with a little whippedcream, the remaining grated chocolate and a maraschino cherry or garnish as desired.

Amarula Finalè

CONTENTS

(Serves 8)Ingredients

500 ml Milk375 ml double cream5 ml vanilla essence40 g butter, melted6 large eggs200 g castor sugar125 ml Amarula Cream6 small soft bread rolls25 g sultanas, soaked in water and drained100 g apricot glaze, warm

AmarulaBread and Butter Pudding

CONTENTS

Method

In a pan, bring the milk, cream and vanilla essence to the boil. Use a little of the butter togrease a large oval pie dish. In a bowl, whisk the eggs and castor sugar until pale. Graduallyadd the milk-cream mixture, stirring. Add the Amarula Cream and strain through a fine sieve.

Cut the bread rolls into thin slices and butter them. Arrange in the pie dish and sprinkle overthe sultanas. Pour the Amarual mixture over the bread. The bread will float to the top. Placethe dish in a bain-marie on top of folded newspaper and pour in hot water to come halfwayup the sides of the dish.

Bake in a preheated oven, 160C, for about 45 – 50 minutes. When the pudding is ready itshould wobble very slightly in the middle. Remove from the oven and cool a little.

Brush a thin coating of apricot glaze over the top of the pudding.Prior to serving, dust with icing sugar. Serve warm.

AmarulaBread and Butter Pudding

CONTENTS

(Serves 6)Ingredients

200 g dark chocolate, broken into pieces20 ml orange juice60 ml Amarula Cream1 small can evaporated milk, chilled10 ml finely grated orange rind

AmarulaFondue Fantasy

CONTENTS

Method

Place the chocolate in a bowl over a saucepan of simmering water. Stir the chocolate continuously untilit has melted. Stir in the orange juice, Amarula Cream, half the can of evaporated milk and orange rind.Stir to make smooth. Whisk the remaining evaporated milk until thick and fold into the chocolate mixture.Pour into a fondue pot and set over a low flame. Serve with a selection of fresh fruit and sponge fingers.

NOTE: Chocolate burns easily, so it its important not to let the mixture boil or it will become bitter.

Microwave Method

In a heat resistant bowl place the chocolate, orange juice, Amarula Cream, half the can of evaporated milkand orange rind. Microwave on 100% power to soften, about 3 minutes. Stir to make smooth.Whisk the remaining evaporated milk until thick, and then fold into the chocolate mixture.Pour into a fondue Pot.

AmarulaFondue Fantasy

CONTENTS

Ingredients

250 g soft butter120 g castor sugar5 ml vanilla essence420 g (750 ml) cake flour3 ml salt30 ml milk

Biscuits withAmarula Filling

CONTENTS

Filling

25 ml instant coffee powder25 ml boiling water250 ml sugar125 ml butter75 ml Amarula Cream

Method

Beat the butter and castor sugar for 10 minutes. Add the essence.

Fold in the sifted flour and salt, along with the milk.

Roll the dough out onto a floured surface and cut out shapes with a cutter.

Place the shapes onto a greased baking tray and bake in oven at 180C for 12-15 minutes or untildone. Allow to cool down before you decorate your biscuits.

To make the filling:

Dissolve the coffee with the water. Add the sugar, butter and Amarula Cream. Allow to simmeruntil sugar has dissolved.

Remove from the heat and beat the mixture until thick and cooled down.

Spread some filling on the one half the biscuit and stick the other half on top of the filling,to make a little sandwich. Continue until all biscuits are sandwiched.

Dust with cocoa powder.

Biscuits withAmarula Filling

CONTENTS

(Serves 6)Ingredients

250 g creamed cheese250 g mascarpone cheese250 g crème fraiche2 eggs250 ml sugar80 ml Amarula Cream200 g peanut brittle

HomemadeAmarula Ice Cream

CONTENTS

Method

Cream the eggs and sugar, combine with rest of the ingredients and whisk until well blended.

Pour into a glass bowl and freeze for 2-3 hours.

Serve with extra Amarula Cream and peanut brittle.

HomemadeAmarula Ice Cream

CONTENTS

(Serves 6 – 8)Ingredients

300 g dark chocolate, chopped300 g whole nut chocolate, chopped or plain milk chocolate chopped100 g butter, cubed200 ml cream50 ml Amarula Cream8 eggs, separated1 ml salt

Chocolate andAmarula Mousse

CONTENTS

Method

Melt the chocolate and butter over low heat. Remove from heat and pour in cream andAmarula Cream.

Whisk the egg yolks and slowly start pouring the egg mixture into the chocolate mixture andcontinue to whisk until well mixed.

Whisk the egg whites and salt until stiff, stir in with the rest of chocolate mixture.Pour into small wine glasses or serving dishes and leave to chill for at least an hour or two.

Serve with whipped cream.

Chocolate andAmarula Mousse

CONTENTS

(Makes 1 Cheescake)Ingredients

200 g ginger biscuits80 g butter, melted690 g creamed cheese250 ml castor sugar80 ml Amarula Cream160 g white chocolate, grated

Amarula and WhiteChocolate Cheescake

CONTENTS

Method

Mix with butter and press the crumbs onto a spring form tin (20cm) and allow resting for20 minutes in refrigerator.

Combine the creamed cheese, castor sugar, Amarula Cream and 80g white chocolate.Pour into the spring form tin and refrigerate overnight.

Decorate with the rest of the white chocolate, garnish with fresh berries and serve.

Amarula and WhiteChocolate Cheescake

CONTENTS

(Serves 4)Ingredients

2 large Bar One chocolate bars60ml fresh cream100 ml Amarula Cream410 g can apricots in syrup700 - 900 ml vanilla ice cream100 g unsalted peanuts, roasted

Amarula andChocolate Sundae

CONTENTS

Method

Melt the Bar One chocolates and fresh cream over low heat. Add the Amarula Cream and allowto cool.

Drain the apricots and cut into halves, keep the syrup.

Pour a little Amarula and chocolate sauce in the bottom of 4 cool drinking glasses. Followed byice cream, apricot juice, apricots, more Amarula and chocolate sauce and nuts.

Amarula andChocolate Sundae

CONTENTS

Ingredients

200 g flour100 g butter, melted pinch of salt30-50ml ice water5 eggs300 ml castor sugar1 ml salt200 ml butter, soft250 ml golden syrup180 ml Amarula Cream100 ml dark chocolate, chopped500 ml pecan nuts, chopped and roasted

Amarula andPecan Nut Tart

CONTENTS

Method

Put the flour, salt and butter into food processor and pulse until it resembles bread crumbs.Add some of the water and pulse until it forms a soft dough. Cover and allow to rest for30 minutes in a refrigerator.

Roll out the dough, line one tart tin (24cm) or 8-10 small tart tins (10cm each).Blind bake the pastry.*

Cream the eggs and sugar until light and thick, this should take about 10 minutes.Combine with the rest of the ingredients and pour into the tart tin(s).

Bake in a preheated oven at 160C for 1-1 1/2 hours or until done.

Serve with Amarula Ice Cream and Crème Fraiche.

* Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holdsit shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil anddried beans or peas. Pricking the crust with a fork before baking also helps the crust keep it’s shape.

Amarula andPecan Nut Tart

CONTENTS

Ingredients

250 ml light brown sugar250 ml water250 ml Amarula Cream

AmarulaButterscotch Sauce

CONTENTS

Method

Heat the sugar and water over low heat and stir until sugar melts.Bring to the boil and allow to boil until the colour of the sauce resembles caramel.

Take the sauce off the heat and add the Amarula Cream, stir until smooth.Return to the heat and simmer until thick and creamy.

Serve over ice cream, desserts or cakes.

AmarulaButterscotch Sauce

CONTENTS

(Serves 6 - 8)Ingredients

250 ml espresso250 ml Amarula Cream10 ml brown sugar10 ml gelatine40 ml water6 egg yolks100 ml castor sugar500 g mascarpone cheese2 packets (125g each) sponge finger biscuits60 ml dark chocolate, grated

Amarula DrenchedTiramisu

CONTENTS

Method

Combine the espresso, half the Amarula Cream and sugar and stir well. Allow to cool down.

Beat egg yolks and castor sugar until thick and light in colour. (This should take 10 minutes).Fold in the mascarpone and the rest of the Amarula Cream.

Dip the biscuits, one at a time into the espresso and Amarula mixture and arrange in singlelayer in large serving dish.

Spread half the cream mixture over the biscuits and repeat with remaining biscuits and cream.Sprinkle chocolate on the top cream layer. Cover and refrigerate overnight or until firm.

Amarula DrenchedTiramisu

CONTENTS

(Serves 4 – 6)Ingredients

4 egg whites2 ml bicarbonate of soda1 ml salt375 ml castor sugar30 ml corn flour500 ml double cream60-80 ml Amarula Cream10 ml sticky brown sugarPistachio nuts, chopped50ml granadilla pulp100 g dark chocolate, meltedFresh berries in season

Amarula MeringueDessert

CONTENTS

Method

Beat egg whites, bicarbonate of soda and salt until soft peaks form. Gradually add the castorsugar while beating. Beat until thick and shiny.

Combine the corn flour and beat until well blended.

Pour the meringue into a piping bag and squeeze little round shapes onto a greased baking tray.Bake in oven at 160C for an hour or until dried out.

To serve, whisk the cream, Amarula and sugar and spoon half the mixture into tall glasses.Crumble the meringues and sprinkle over the cream. Followed by nuts and melted chocolate.Repeat with rest of ingredients and top the glasses with berries.

Cooks note: Replace the melted chocolate with Butterscotch sauce.

Amarula MeringueDessert

CONTENTS

Layering

Looks fantastic, but once you've got the knack is very easy to do. Carefully pour the next layer over the flat end of a bar spoon

resting on the surface of the base spirit. Alternatively pour over the back of a spoon, touching the surface of the drink.

Building

Making a cocktail by adding all the ingredients into the glass, with perhaps a quick stir to serve.

Blending

Place all the ingredients into a blender and blend until smooth, starting slow and then speeding up.

Shaking

Add the ingredients to your cocktail shaker (or jam jar) with cubed ice and shake briskly for about 10 seconds. Strain and pour

into a glass leaving the ice in the shaker. This is important for chilling and diluting the drink to the right proportion, plus a

fun way to entertain.

Stirring

The best method to retain the strength of the spirits, as in Martinis, is to simply stir gently to avoid chipping the ice.

Straining

Standard shakers have a built-in strainer, but otherwise you will need to strain the drink before serving, to separate the ice

or small fragments of fruit.

Crushing Ice

Either crush the cubed ice in a blender or fill a bag with cubed ice and bash with a rolling pin.

Conversions:

1 tot = 30ml = 1 oz

Cocktail Tips

CONTENTS