Let’s Get Blitzen: Cocktail Advent Calendar – Day 19 – Amarula Gingerbread Chai Latte. It’s 15 below and that means it’s the perfect time for a winter warmer.
This post is sponsored by Amarula Cream Liqueur.
Amarula is a velvety cream liqueur with a hint of toffee, vanilla and long-lasting finish from the Marula fruit. It is fermented, distilled, and then matured in oak for two years before being blended with cream. It’s the perfect coffee or dessert companion but equally delicious when served simply over ice.
It’s unique flavour profile is utter perfection in this homemade Amarula Gingerbread Chai Latte. Many of you who follow me on Instagram and have been diligently playing along from the comfort of your own homes have fallen hard and fast for the gingerbread syrup we first put to work in our Santiki Claus.
To be honest, I was a bit concerned few people would take on the challenge of making this more involved syrup but you guys have been positively gung ho about it. I can see why, as soon as you make it, your home will fill with the scent of freshly baked gingerbread cookies as your syrup stews on the stovetop.
The complexity of Amarula, with its flavours of vanilla, toffee, and distinctive Marula fruit finish, work in perfect harmony with the rich gingerbread syrup and spicy chai tea.
I know it always takes me longer than it should to find something to watch on Netflix as I sip on my latest cocktail creation. Luckily, I have a recommendation for you so you can cut down on scrolling time and get to watching a great flick sooner.
Cozy up and enjoy your Amarula Gingerbread Chai Latte and fire up Holiday in the Wild on Netflix. The movie was filmed at the Elephant Sanctuary at the Amarula Brand Home in Hoedspruit, South Africa — and it’s SO good!
Check out the Trailer here:
If you’re not feeling up to recreating this cocktail, take your senses on a journey as you sip Amarula on ice. Unlike Irish cream liqueurs, that are often Irish whiskey blended with cream, Amarula is fruit-based with its spirit derived from the Marula tree.
The fruit is picked from the trees, then the Marula fruit is fermented and distilled it in copper stills to convert it into a spirit. Then, aged in French oak barrels for two years before blending it with cream.
Amarula and the elephants it bears on its label are intimately connected through its African roots and the Marula fruit. That’s why the Amarula Trust was created in 2002 with the aim of safeguarding the African elephants.
In 2016, the Amarula Trust formed a partnership with the CEO, Dr Paula Kahumbu, of Wild Life Direct with the shared vision to drive conservation through education. With less than 400,000 elephants left in the world, and their numbers decreasing at an alarming rate, we need to work together to help protect the elephants – so that in the years to come we can continue meeting them beneath the Marula trees.
This season, make your go-to-gift Amarula, a gift from the Marula tree that you can find at your local LCBO. It has a multitude of uses from on ice, in a cocktails, with your coffee or incorporated into your desserts.
Good friends gift wine, great friends gift Amarula.
Please enjoy responsibly, as always!
Amarula Gingerbread Chai Latte
- 2 oz Amarula Cream Liqueur
- 2 ½ oz milk
- ¾ oz gingerbread syrup
- Chai tea bag
- 6 oz boiling water
- 1 cup brown sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
Steep chai tea bag in boiling water for 5-7 minutes.
Blend Amarula, milk, and gingerbread syrup in a blender until combined and frothy.
Pour the milk mixture into a heatproof mug. Top with hot chai tea.
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.