Recipe by: Kamini Pather
If you’ve ever spent a Christmas or New Years Eve over-the-sea (USA or other countries) you will be familiar with the joyfully traditional red, green and gold, chill-some days covered in a blanket of snow. Not to mention the hot chocolate with marshmallows and Brandy that seems to sneak its way into everything.
Here in South Africa the spirit runs high, but because our warmer festivities aren’t as well branded as our Northern Hemisphere counterparts, we often forget that it’s actually the height of Summer and begin rehashing some of the traditions that, upon reflection, might seem a tad ill-placed.
One such “tradition or reflection” is Eggnog. In the North, it’s a boozy anglaise that warms the cockerels of the heart, well down into ones boots. When it’s 30 degrees C in the shade (86 degrees F), this beverage seems a little silly, don’t you think? Instead, I propose something here for Dinnerreviews.com© and their readers that will give the same creamy kick, topped with crushed ice and punctuated with a proudly South Africa liquer, Amarula.
Amarula is made from the Marula Fruit found in the Southern parts of Africa. I taste a Marula Fruit once at the Kruger National Park and was surprised to discover that the seed takes up about 80% of the space inside the skin. The flesh is slippery and has a spicy fruit flavour to it. The flavour was truly incredible.
Do be warned, this is less of a recipe and more of a heavy handed rant. This is how we prefer to drink this celebratory beverage here in South Africa, so use these directions as a rough guide and taste your way through. When you get it the way you like it, enjoy!
1. in a champagne flute, place 2 Tablespoons of crushed ice into the glass
2. fill flute with milk until the ¾ mark
3. sprinkle with cinnamon
4. top up with Amarula and serve with a Cinnamon Quill.
Note: Many words in this recipe are written in the “Queen’s English”, so spellings are as they are supposed to be.. Enjoy!