If you are looking for a bit of an extra kick in your hot beverage with a bit more of an exotic flair, Kapama shares a delightful and traditional twist to your standard milo or hot chocolate.
Kapama Karula is famous for creating interesting and unique beverages for its diverse guests visiting the Lodge from all around the world. A big part of travelling to a faraway destination is enjoying the culture and an array of local cuisines, drinks and traditions. This can even include a “Winter Warmer” drink like Café Amarint.
Kapama Karula’s Executive chef Mahki Maki shares his secret.
Enjoy a “Springbokkie” shooter with your Milo and Espresso. Springbokkie is a traditional South Africa shooter. The Springbokkie is made from peppermint liqueur and Amarula Cream. Amarula is a true South African success story. It is made from the fruit of the Marula trees, which only grows along Africa’s subequatorial plains and there is only one time of the year when female trees bear fruit. This exotic fruit has four times more vitamin C than the average orange and there is evidence that Marula fruit can be traced as far back at the 10 000 BC.
The reason why this shooter is called the Sprinkgbokkie is that the Green and “Gold” represent the colours of the South African National Rugby Team: The Sprinkboks.
Here it is – Hope you enjoy!
Ingredients for Milo espresso
4 teaspoons Milo powder
200ml Hot water
Milk for froth
Milo Powder for topping
In your favourite mug add the Milo powder
Add the hot water and stir to completely dissolve the Milo powder
Add the single Espresso to the Milo mixture
Froth some milk and top up as desired
Sprinkle some Milo powder on top
Ingredients for “Springbokkie”
25ml Peppermint Liqueur
25ml Amarula Liqueur
Known as the “Springbokkie” in South Africa
In a shot glass pour the Peppermint Liqueur
Layer Amarula Liqueur on top
Enjoy a Café Amarint by pouring the “Springbokkie” into the Milo espresso and give it a quick stir to combine.
Served with some skewered grilled marshmallows