Amarula
The cream liqueur made from marula fruit, with the elephant on the label. Everything about the ABV, aging in French oak and the glass it should be served in.
A fruit that grows only in the wild
Amarula is made from the marula, a fruit that grows on wild trees in southern Africa. These trees are not planted: the fruit is harvested from trees that grow naturally, over a short period at the end of summer. Because elephants love the ripe fruit that falls from the tree, the marula is also known as the elephant tree, and there is an elephant on the label.
The fruit is first made into wine, which is then distilled. That distillate is aged for two years in small French oak barrels, and only then is cream added. This is the difference from many other cream liqueurs, whose base is usually neutral alcohol or whisky. The result is 17% ABV and tastes of caramel, vanilla and soft citrus, with a fresh note that makes the cream less heavy than you might expect.
In brief
Amarula and similar cream liqueurs
Amarula itself comes in three bottles here. These other cream liqueurs serve the same purpose, but have a different base.
Amarula
The standard bottle: caramel, vanilla and a fresh citrus note over the cream. Best served ice-cold or over crushed ice.
Amarula Cream 1 litre
The same liqueur in a one-litre bottle. Handy if you use it more often in coffee or desserts.
Amarula Gin
Not a cream liqueur but a gin with marula in it, at 43%. A completely different product from the same house, intended for tonic.
Baileys Original
The best-known cream liqueur, made with Irish whiskey. Fuller and sweeter than Amarula, with less fruit.
Bumbu Cream
Rum-based cream liqueur with banana and caramel. Sweeter and fuller than Amarula.
Amarula if you want fruit and freshness in a cream liqueur; Baileys if you are looking for something fuller and sweeter.
Caramel and vanilla, with citrus underneath
Caramel & vanilla
Sweet caramel and vanilla, with cream and a light, almost tropical fruit note from the marula fruit.
Creamy but fresh
Full and creamy, with caramel, chocolate, and coffee, but less cloying than most cream liqueurs because of the citrus underneath.
Smooth and short
A short, smooth finish with vanilla and a slight bitter edge from the oak. At 17%, there is no harshness.
Amarula's flavor profile. Baileys and Bumbu Cream score higher on sweetness and lower on fruitiness; Amarula Gin falls completely outside this chart at 43%.
Three ways to drink Amarula
Cream and alcohol do not last forever: refrigerate the bottle after opening and drink it within a month or six months.
Over crushed ice
6 cl over a glass full of crushed ice in a heavy tumbler. The ice dilutes it slightly and makes the liqueur fresher; this is how it is most often served in South Africa itself.
Glass: tumbler →In coffee
A generous splash in black coffee instead of sugar and milk. The caramel and vanilla dissolve into the coffee, leaving you with a dessert in a cup.
Coffee cocktails →Over ice cream or dessert
Pour a splash over vanilla ice cream, brownies, or date pudding, hot or cold. The liqueur works just as well in the kitchen as in the glass and is sweet enough to replace a sauce.
More about storage →Cocktails with Amarula
Anywhere Baileys goes, Amarula works too: the difference is that you get a little more fruit in return.
Mudslide
Vodka, coffee liqueur, and cream liqueur. Fruitier than the original with Amarula.
White Russian
Vodka with coffee liqueur and cream. Replace the cream with Amarula and instantly add more flavor.
Espresso Martini
Vodka, espresso and coffee liqueur. A splash of Amarula makes it rounder and sweeter.
Brandy Alexander
Cognac, crème de cacao and cream. Amarula takes the place of the cream.The right glass for Amarula
A heavy tumbler for serving over ice and a liqueur glass for the table. These are the glasses we recommend ourselves.
Everything you still wanted to know about Amarula
Can't find your question? Check out our cocktail recipes or get in touch.
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