What could be more South African than a booze-filled creamy drink? We upgraded this classic Don Pedros with some frozen yoghurt and fresh ingredients. No Amarula at home? Simply leave it out for a booze-free milkshake!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the drizzle
3 tsp melted coconut oil
1½ tsp melted honey
1½ tbsp cocoa powder
30 g dark chocolate, melted
½ tsp vanilla essence
For the Don Pedros
1 L vanilla frozen yoghurt
⅔  cup plain yoghurt
⅓  cup Amarula Cream
Pinch cinnamon
15 g dark chocolate, grated

METHOD
For the drizzle
1. Whisk together the oil, honey and cocoa powder.
2. Slowly whisk in the melted chocolate, until fully incorporated.
3. Gently stir in the vanilla.
For the Don Pedros
1. Add the yoghurts and Amarula to a food processor and blend until smooth.
2. Swirl the drizzle into the insides of 4 chilled glasses. Pour in the yoghurt mixture.
3. Sprinkle with cinnamon and grated chocolate.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

These double-thick strawberry milkshakes are another healthy sweet treat!

The post Frozen yoghurt Don Pedros with choc-cinnamon drizzle appeared first on MyKitchen.

Raise a glass to festive cheer this Christmas with a locally-inspired rendition of one of the festive season’s best sippers: Amarula eggnog.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
5 eggs, separated
½ cup sugar
2½ cups milk
½ cup double cream
1 cinnamon stick
1 star anise pod
½ tsp mixed spice
⅓  cup Amarula Cream
3 tbsp brandy
1 tsp vanilla essence
1 cup whipped cream
2 tsp cinnamon
Festive sugar cookies, to serve

METHOD
1. Beat the egg yolks and sugar together until thick and creamy.
2. Add the milk, double cream, cinnamon stick, star anise pod and mixed spice to a pot over medium heat. Bring to the boil and immediately remove from the heat to cool slightly.
3. Remove the cinnamon stick and star anise pod, then slowly drizzle the milk into the egg mixture, whisking continuously.
4. Whisk in the Amarula, brandy and vanilla. Cover and refrigerate for about 1 hour, until cold.
5. Just before serving, beat the egg whites until soft peaks form and fold them through the chilled eggnog.
6. Divide the Amarula eggnog into glasses and top with whipped cream and a sprinkling of cinnamon. Serve with sugar cookies on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebtritz // HMimages.co.za

And for the little ones? Whip up a child-friendly eggnog by heat some store-bought custard with the spices, allow to cool and whisk in whipped cream. Or you can try our gingerbread Horlicks topped with home-made meringue.

The post South African inspired Amarula eggnog appeared first on MyKitchen.

Do you love the Made In SA section in our magazine (which you can get here)? Then you’re going to love this malva cake spiked with Amarula! It tastes just like home.

SERVES 8–10 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the cake
3 eggs
1½ cups sugar
¼ cup vegetable oil
410 g tin pears in syrup
2 cups flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
For the poached pears
1 cup sugar
2 tsp vanilla essence
1 cinnamon stick
6 small pears, peeled
For the sauce
410 g evaporated milk
¼ cup Amarula Cream
50 g butter
2 tsp vanilla essence
Mint, to decorate

METHOD
For the cake
1. Preheat oven to 180°C. Grease and line a 22 cm cake tin.
2. Whisk the eggs, sugar and oil together in a bowl. Cut the pears into bite-sized chunks. Add the pears and the syrup from the tin to the egg mixture.
3. Sieve the flour, baking powder, cinnamon and salt into the egg and pear mixture, and mix. Pour the batter into the cake tin and bake for 1 hour, or until a skewer comes out clean.
For the poached pears
1. Place the sugar, vanilla essence, cinnamon and 3 cups water in a pot. Bring to the boil over medium heat, stirring to dissolve the sugar.
2. Add the pears. Reduce the heat and leave to simmer for about 20–30 minutes, until the pears are tender but still firm.
3. Remove the pears and allow to cool. Cut in half and set aside.
For the sauce
1. Place all of the ingredients in a pot over medium heat and heat until the butter has just about melted.
2. Pour over the hot cake. Leave to stand for about 30 minutes to absorb.
3. Decorate the cake with mint and serve with poached pears.

The post Amarula and pear malva cake appeared first on MyKitchen.

Just picture it. You and your friends gathered around the fire after a smashing braai, sipping on hot mugs of Amarula-spiked coffee. Sounds pretty good, right? Bookmark this cowboy coffee recipe and make it happen!

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
Water
Filter coffee
Milk or Amarula
Mini marshmallows

METHOD
1. Boil as much water as needed in a metal pot over hot coals.
2. Place the filter coffee directly in the pot and allow it to infuse. An old camping trick is to drop 3 burning coals into the coffee pot. They will draw the coffee sediment to them so that, when you pour, your mugs will be free from grounds.
3. Add milk or Amarula to each mug of coffee and top with a few mini marshmallows.

The post Cowboy coffee with marshmallows appeared first on MyKitchen.