Amarula was destined for more than just Don Pedros! We'll show you two easy recipes that take this South African staple to the next level! Whip up a moreish Amarula tiramisu ice cream loaf or an Amarula iced mocha latt or simply make both! Either way, you won't believe how easy it is to give your coffee-flavoured favourites an added kick Subscribe to our channel to join our Foodies fam & HIT that notification bell so youll never miss a new delicious recipeFull recipeAMARULA TIRAMISU ICE CREAM LOAF Serves 12 Hands-on time: 20 minutes Hands-off time: 3-4 hours INGREDIENTS 2 cups cream 1 cup Amarula Ethiopian Coffee Cream Liqueur tin (193g) condensed milk 21 lady finger biscuits 4 tbsp instant coffee granules Serving suggestion: Cocoa powder METHOD 1. Prepare a 20x10cm loaf tin by adding a light layer of non-stick cooking spray. Neatly line with a layer of plastic wrap, ensuring the plastic wrap overlaps the edges of the tin. *Chefs Tip: Greasing the tin first will ensure the plastic sticks! 2. Add the cream to a medium-sized bowl. Whisk to form stiff peaks, about 3-5 minutes, add the condensed milk and whisk at a low speed for 30 seconds. Add the Amarula Ethiopian Coffee Cream Liqueur to the bowl and fold through the cream until well combined, being careful to not deflate the whipped cream. 3. In a shallow medium-sized bowl, combine the instant coffee with 1 cup of hot water and stir until the coffee has dissolved. 4. Add 2 cups of the Amarula ice cream mixture to the base of the prepared loaf tin, spreading it evenly. Dip the lady fingers into the coffee for one second per side and carefully place them over the ice cream base to form a single layer. Repeat the layers, alternating between ice cream filling and dipped lady fingers until the loaf tin is full. 5. Freeze the ice cream loaf for 3-4 hours or overnight for best results. 6. Once the ice cream loaf has set, place a platter over the loaf tin and carefully flip the ice cream loaf over onto the plate. Gently lift the loaf tin and remove the plastic wrap. 7. If using, dust cocoa powder generously over the ice cream loaf. Slice, serve and ENJOY! AMARULA ICED MOCHA LATT Makes 2 Hands-on time: 5 minutes Hands-off time: 3-4 hours INGREDIENTS 1 cups black coffee, chilled 4 tbsp store-bought chocolate sauce 1 cup full cream milk cup Amarula Ethiopian Coffee Liqueur Serving suggestion: Whipped cream Finely chopped chocolate Paper straws METHOD 1. Divide the chilled black coffee between two empty ice trays and freeze for 2-3 hours or overnight until set. 2. Drizzle the inside of the 2 glasses generously with chocolate sauce. 3. Once the coffee ice cubes are set, divide them into the prepared glasses. Add a cup of milk to each glass and top with Amarula Ethiopian Coffee Liqueur, about a cup per glass (2 shots each). 4. If using, top with whipped cream and chocolate shavings, add a straw to the iced mocha latts and ENJOY! Planning to try this? If yes, please share your pictures with us on the Foodies of SA Group on Facebook https://www.facebook.com/groups/foodiesofsa#amaruladesserts #mochalatte #icecreamloaf
