I’ve come across Amarula samplings several times in the last few months. It seems Brown-Forman is really giving it a push in my area. Each time I’ve found a tasting, I’ve tried it. Amarula is one of those surprising things that doesn’t look like it tastes, and is consistently delightful. You can’t miss the bottle on the shelves,with a golden yarn around the bottle neck and a charging elephant on the label.
If you’re unfamiliar, Amarula Cream is a cream liqueur from South Africa. It is made from the fruit of the Marula tree, which grows in the warm wilds of Africa. The berries are loved by elephants, who pick the fruit off the tree with their trunks. I love that image. If the berries fall to ground, they begin to ferment. Elephants love the fermented berries as well and it leads to drunk but happy elephants. (Can you imagine how many berries elephants need to get drunk?) Because the elephants often gather in herds around Marula trees (perhaps it’s like an elephant martini bar), the tree is called an "Elephant Tree" by villagers. Due to the strong relation to the elephant, proceeds from each purchase go towards elephant conservation.
The light brown cream has a distinctly tropical nose. I drank it chilled, over ice. I tasted a lot of fruit and chocolate, with a tiny bit of coffee. Because we wanted to mix it up a little, Kevin had a root beer & Amarula float, with vanilla ice cream. The fruit from the Amarula added a complimentary, and tasty, accent to a standard root beer float. The Amarula web site has a lot of great food and cocktail recipes that I think we’ll be trying soon.
The weather has taken a sudden cold turn for Easter, but I think a bit of Amarula in some hot chocolate would be every bit as tasty as my favorite hot chocolate and Bailey’s mixer. I recommend picking up some Amarula. It’s a tropical treat that works well in summer or winter.
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