SANParks.org Forums

Scot I'm so glad that we have a special amarula drinker on board!!!

good day...
good day all my fellow amarulic sisters

I''m in desperate need of your help... I will be going to Krugs with two fellow Amarulics (WendyA and PetraJ) and we will be have Amarula sundowners offcourse every single night as only us gals can but now I was thinking, how many ways would there be to drink this heavenly drink?

I need recipes for sundowners That we will offcourse test and rate as the trip goes on. So please help your sister.

Here is one to start us off with

Magnanimous Amarula

1 chocolate magnum
125ml Amarula
Cherries to serve (just because we can)

Go to your local Parks shop and buy a chocolate magnum...
Then let it get a bit soft. Take it of the wooden unnecessary stick and and then put it in a glass.
Pour the Amarula in there and beat the silly concoction till its smooth and drinkable.
Drink and chat with fellow Amarulics while you look at Scips struggling over the fire

Hope you guys enjoy it

KNP shooter:
half pepermint liquor top up with Amarula

(after several you can hear the lions roaring right next to the fence)

Hi Heksie,

Although Amarula and all the cocktails made with it are too milky/ice creamy for my taste, I have a recipe for you:

Amarula Frappé

Ingredients:

25 ml Amarula Cream (I think you should use more)
200 ml Black Coffee
2 Scoops Chocolate Ice Cream
100 ml Milk

Method:

Shake all ingredients together with ice in a cocktail shaker and then pour directly into serving glass.

Let me know how it tasted!

That sounds glorious

Stop it hilda, I am dribbling like a dog now.......

Wow that must taste Fantastic

Nkulu we will try you bush version of the springbokkie (remember I'm a manager of a bar so I know them well)

Hilda, your frappe will be tested during our Kruger trip if there is choc ice cream in any park shop. And a teensy bit more amarula will be used if necessary

Saw this recipe which I haven't yet tried but definitely will over the festive season.
Thought the "amarulics" might like to try it as well.

This is the link with the picture of the Pie, otherwise the recipe is underneath.

Recipe

Ingredients
Pecan Crust
1 cup (100 g) pecan nuts
11 tennis biscuits
4 T (60 ml) soft brown sugar
1/2 t (2,5 ml) ground cinnamon
4 T (60 ml) melted butter
90 g dark chocolate, melted

Dark Chocolate Shards for Garnish
90 g dark chocolate
2 rectangles of baking paper 40cm x 30cm
1 cardboard core from an empty roll of kitchen paper or foil - cut open along the length and roll up tighter until it is 2.5cm in diameter. Secure roll with cellotape.

Mousse Filling
1 x 310 g Ina Paarman's Chocolate Mousse Mix
1/2 cup (125 ml) Amarula
1/2 cup (125 ml) water
1 cup (250 ml) fresh whipping cream
cocoa powder for dusting


Directions
Pecan Crust
Adjust the oven rack to the middle shelf. Preheat the oven to 170C.
Chop the pecan nuts and biscuits in a processor until finely crumbed. Add the sugar, cinnamon and melted butter. Process until well blended. Press the mixture onto the base and up the sides of a 22-23 cm loose bottom flan tin. Bake for 15 minutes until golden and crispy. Leave to cool. Brush the inside of the crust with melted chocolate.


Dark Chocolate Shards for Garnish
Gently melt the chocolate in a small bowl over hot water. Spread the chocolate on one sheet of baking paper leaving a wide border. Lay the second sheet on top. Use a rolling pin to roll out the chocolate between the sheets of baking paper. Roll the paper, with chocolate in-between, around the cardboard core and secure with paper clips or pegs. Leave to set hard in the fridge or freezer. Unroll the paper, pull the top sheet straight while unrolling, this will splinter the chocolate on the bottom sheet into slightly rounded shards.

Mousse Filling
Measure Amarula and a quarter cup of the cream into a medium sized mixing bowl. Sprinkle contents of Chocolate Mousse pack over the Amarula and beat until well blended. In a smaller mixing bowl, whip the remaining cream until soft peak stage. Beat half of the whipped cream into the Mousse Mix then fold in the remaining cream with a spatula until well blended. Pour into the cooled pecan crust. Cover and refrigerate for 4 hours or overnight.


Servings
Serves 8

Gosh, thanks for the link, Elsa. This is undoubtedly a link that can derail the most serious dieter!

Hi

My name is Kobus and im a amarulic. this is the only alchoholic drink i ever drink per year and only when in the kruger


i did it ! i shared my secret !!!

I love Amarula.
Buy a few bottles every time I visit SA, at Duty Free on the way home.

We get Bailey's here which is similar, but not the same.

Haloo My name is NetEK and I'm a Amarulic.....
It has been to long since I have had a Amarula while watching the sun go down over the Limpopo.


Some ideas (for hard core Amarulics)

Charging Elephant

Shooter glas (big one wine glas works as well)

Insert 1 part amarula, 1 part Rum, 1 part brandy .

Drink and charge.


Drunken cow (elephant)

ad copious amounts of amarula to your milkshake.

Oh sorry I forgot to add my references to my application to the AASS.

Please find below: (this was over looking the Limpopo next door to Mapungubwe)


The AASS clan I belong to in Limpopo also as proof of attendance (with bottle as proof)



Dear Chair would this be adequite to be allowed to join your group