I discovered Amarula on a trip to South Africa back in the late 1990s, and I’ve loved it ever since. It’s now available throughout the U.S. and many other countries.
Amarula is made from the marula fruit, which is a yellow, plum-sized fruit with white flesh. it’s rich in vitamin C and has a taste that’s both citrusy and nutty. The fruit is a favorite of elephants.
Since Amarula is a cream liqueur, you can drink it by itself on the rocks or use it as a substitute for Kahlua or Bailey’s for a different flavor. Or add it to any drink that includes Kahlua, Bailey’s, or another cream liqueur. Some people like it in grasshoppers.
It’s also an excellent addition to almost any fruity cocktail, especially a pineapple or banana concoction. If you use it in a daiquiri, you don’t have to leave out the rum, as Amarula tastes great with rum. Just add it for an additional zing.
Amarula also tastes delicious in hot chocolate or in a chocolate martini with or without vodka.
When baking, try Amarula in any recipe as a substitute for Kahlua, Bailey’s, or rum. I had it recently in Kenya in tiramisu. It was terrific! Simply substitute it for rum. Try it in our tiramisu recipe.
Have you ever had Amarula? How do you like to drink it? If not, let us know if you try it.
Melanie Votaw is the Publisher and Executive Travel Writer of LuxuryWeb Magazine. She has visited more than 50 countries on 6 continents and written for such magazines as Executive Travel, Just Luxe, Business Insider, South China Morning Post, Travel Mindset, and more. She is a member of the International Food, Wine & Travel Writers Association, New York Travel Writers Association, and International Travel Writers Alliance. Melanie's photography has won awards, and she has also written 46 nonfiction books as either the author or ghostwriter.
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