There is just one place on earth where the Marula trees grow – across Africa’s subequatorial plains. And there is just one time of year when the Marula trees bear their exotic fruit – at the height of the beautiful summer. The small oval plums ripen to a rich yellow, with a tough outer skin surrounding its fibrous, white flesh. Containing four times more vitamin C than the average orange, Marula is a succulent fruit with a citrus tang and a creamy, nutty taste. Archaeological evidence of Marula fruit can be dated back as far as 10 000 BC. The Marula trees cannot be cultivated. No matter how hard people have tried, these mysterious, African trees stay robustly true to their earthy roots and grow only where they choose. When the scent of ripe Marula fills the air, the elephants travel vast distances in order to get a taste. This is their cue to begin the harvest. Local communities are an integral part of the process, and carefully hand-pick the fruit once the elephants have raised their trunks in approval. Once the Marula fruit is perfectly sun-ripened, they gently hand-gather each one. First, the fruit is de-stoned, its flesh crushed and the pulp fermented. After fermentation, the Marula ‘wine’ is distilled and aged in French oak barrels for at least two years, during which wood spice characters of vanilla and toast are naturally imparted. Thereafter dairy cream is infused to give Amarula its rich, velvety texture.
ELEVATE YOUR COCKTAIL EXPERIENCE
- 1 ½ oz Amarula Original
- 1 ¼ oz Milk
- ½ oz Single Cream
- ¾ oz Lemon Vodka
- 1 heaped teaspoon shredless orange marmalade (Orange zest, biscuit to garnish)
Dissolve marmalade into lemon vodka, in a shaker. Add all other ingredients to the shaker, add ice. Hard shake all ingredients. Strain to glass. Garnish with crumbled biscuit & orange zest.
- 2 ½ oz Amarula Original
- 2 ½ oz Chilled peppermint tea
- 1 oz White Rum
- ¼ oz Sugar Syrup (Mint sprig to garnish)
Brew peppermint tea and allow to cool. Add ice to glass. Add all ingredients and stir. Garnish with mint sprig. Tall glass.
- 450g Vanilla Ice Cream
- 6 oz Amarula
- 4 oz Double Cream(Grated Chocolate garnish/chocolate syrup)
Put all the ingredients in a blender and blend until smooth. Pour into glasses and sprinkle with chocolate on top. Serve immediately and enjoy!
VANILLA SPICE LATTE
- 2 cups Whole milk
- 1 cup Amarula Vanilla Spice
- 1/2 cup Heavy cream
- 1/2 tsp Ground cloves
- 1/2 tsp Ground cardamom
- 3/4 tsp Ground nutmeg
- 1/4 tsp Black pepper
- 1 T Black tea
Heat milk and remaining ingredients (except for Amarula Vanilla Spice) in medium saucepan to 80oC. Remove from heat. Cover and steep for 15 minutes. Strain through a fine-mesh sieve. Whisk in Amarula Vanilla Spice. Either use immediately, or store in refrigerator until ready to use. When ready to drink, warm milk to 70* C and froth.
VANILLA SPICE MARTINI
- 1 Shot Vodka
- 3 Shots Amarula Vanilla Spice
- Crushed ice
- Lindt White Chocolate
Combine Amarula Vanilla Spice, Vodka in a cocktail shaker and fill with crushed ice. Shake well, and strain into a chilled cocktail glass. Garnish with Lindt White Chocolate.
- 1 Part Amarula Vanilla Spice
- 1 Part Coconut water
- Crushed ice
In a cocktail shaker, mix Amarula Vanilla Spice with coconut water and shake on crushed ice. Pour the refreshing mix into a martini glass and serve chilled.
- 1 ½ oz. Amarula Original
- 1 ½ oz. black coffee
- ¾ oz. Frangelico (Hazelnut Liqueur)
- (Chocolate powder to garnish)
Brew coffee and allow to cool 2. Fill glass with ice. Shake all ingredients over ice. Strain to glass Serve in a chocolate rimmed glass Put a tumbler in the fridge to chill overnight. Put 30g of chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate. Return to the fridge until you’re ready to serve.
Enjoy chilled over crushed ice or in an exotic cocktail at your favorite watering hole.