In South Africa, the fruit of the marula tree is known to be a favorite treat of elephants who are said to regularly visit and revisit the same marula tree to check on the small, yellow, thick-skinned fruit, ready to devour as much as possible at the moment of peak ripeness. And now that I’ve tasted Amarula Cream, a liqueur made from the same fruits, well, I can see why the elephants had it right.
This silky liqueur is made from the juice of the marula fruit that has been fermented, double distilled and matured in French oak casks for two years. Once ready, the juice is combined with cream and blended to a smooth consistency. Best enjoyed over ice, the resulting beverage is rich, like really rich. It tastes of fresh cream, caramel, vanilla, nutmeg and rich chocolate with hints of citrus—somewhat like egg nog or a full fat caramel frappuccino that has just begun to melt. And at 17 percent alcohol, more than wine but less than vodka, gin and other spirits, it has enough of a kick to give you that slight warm and fuzzy feeling, without having to drink too much. For comparisons sake, Bailey’s has the same percentage alcohol, while Kahlua comes in at 20 percent.
At just $20 a bottle, Amarula Cream makes a good addition to your holiday home bar.
