It’s winter and we all need something sweet to keep us warm. How about a liquor that can be incorporated in desserts, popcorn, cocktails and coffee? This liquor is AMARULA!
We have put together a list of recipes that showcase that delicious sweetness of Amarula.
1) Wake up, coffee! There are several recipes that mix coffee and Amarula, but this is one is our favorite because it has whisky!
- 30ml Amarula
- 60ml hot espresso
- Orange peel
- Cinnamon sticks
- Pinch of chocolate powder (hot chocolate or cocoa)
- Prepare the hot espresso in a highball or deep-stemmed glass and add the Whisky and sugar to taste.
- Add the orange peel and cinnamon stick and stir.
- Pour the Amarula into the coffee mixture and stir again to achieve a creamy coffee colour.
- Pour cream on top using the back of a spoon to form a distinct layer.
- Sprinkle with the chocolate powder
Recipe from: www.amarula.com
2) Amarula Chocolate Cake: What’s better than a cake with some liquor? Here’s a recipe for a chocolate cake for a cold night next to the fire.
- 2/3 cup unsalted butter, chopped
- 100g dark chocolate, chopped
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1/2 cup cocoa powder, sifted
- 1/4 cup Amarula
- 1 and 1/2 cup plain flour
- 1.5 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, room temperature
For the ganache frosting
- 200g dark chocolate
- 200 ml cream
- 1 tbsp butter (makes the ganache nice and glossy!)
1. Preheat the oven to 160 C.
2. In a small but sturdy saucepan, melt the butter, chocolate, sugars, cocoa and Amarula till there are no lumps and you have a chocolatey liquid. Let this cool till its only slightly warm.
3. Add the eggs to this cooled mixture and beat well.
4. Sift the flour, baking soda, baking powder and salt. Add this to the above chocolate mixture and fold it in till completely blended.
5. Pour into a greased tin (springform is preferable, because it makes it easier to unmold and frost the cake) and bake for about 30 minutes. My oven seems a little hyperactive and cakes get done really quick, but adjust the cooking time according to yours. The cake will be a little dense and springy but a fork poked into it should come out clean.
6. Once the cake has baked and cooled completely, make the ganache. Simply roughly chop the chocolate and heat the cream till it’s just boiled. Pour this over the chocolate and stir fast so it all blends together properly. Pour over the cooled cake and eat what’s left 🙂
P.S. If you’re making this cake in extremely hot and humid weather, refrigerate and let it set for a while before cutting.
Recipe from: http://thedessertedgirl.com
3) Movie night in: Avoid the cold and stay at home watching your favorite movies with some Toffee and Amarula popcorn.
- 1 tbsp sunflower oil
- 50g popping corn
- 40g salted butter
- 40g light muscovado sugar
- 2 tbsp golden syrup
- 2 tbsp Amarula
1. Heat the oil in a large saucepan. Add the corn and swirl around to coat it in oil. Cover with a tight fitting lid. Turn the heat to low and when the popping has stopped remove from the heat.
2. Meanwhile, place the butter, sugar and golden syrup in a separate pan. Heat gently until the butter has melted. Increase the heat and let the mixture bubble for two minutes. Slowly pour in the Amarula and bubble for another minute. Pour over the popcorn and stir well to coat.
3. Transfer to a flat tray or baking sheet lined with baking parchment. Leave to cool for about 30 minutes in a cool place (not the fridge) before serving.
Recipe from: http://www.redonline.co.uk/
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