How to make Amarula Eggnog
Here in the South where “the sun is warm” and “the grass is green” a cooler, lighter version of the Christmasy beverage charged with an indigenous South African liqueur, Amarula, gives a smooth twist on an old favourite. This sweet fruit is pounded into a pulp, allowed to ferment and then mixed with fresh cream to produce a liqueur that is subtle, elegant and deeply spicy. Enjoy!
Quill for garnish
Ice – crushed would be ideal
Place two tablespoons of crushed ice in a champagne flute. Fill flute with milk until the ¾ mark. Sprinkle with cinnamon and top up with Amarula and serve with a Cinnamon Quill.
Also put a quill in your hair. Just because you can.