African Beverages

NIGERIAN CHAPMAN

While no one has all the details of what inspired the Nigerian Chapman cocktail, there’s one thing that stands- it was created by a beverage genius named Chapman and many West Africans appreciate his contributions.

Described as a bright and bubbly festival for your mouth, the Chapman is the ideal drink for revelry. Recipes suggest mixing an orange soda and a lime soda, add some syrup and voila! But it doesn’t have to be non-alcoholic. You can add your favourite spirit to it to give it that edge.

Ingredients:

4 cups Sprite (or any lime/ lemonade flavoured soda)

4 cups Fanta orange (or any orange flavoured soda)

½ grenadine syrup/cordial bitters

1 medium cucumber

4 limes/lemon mint leaves

1 tray of ice cubes

Method:

Add sprite to ice tray for cubes. This is optional but advisable, as using water makes it taste watered down and diluted as the ice melts.

In a jug or punch bowl, add equal amounts of the sodas.

Pour in the grenadine syrup, angostura bitters and mix properly together. (If alcoholic, then also add 360ml of your spirit of choice.) Slice cucumber and lime to desired shape and size then add to the mixture. Finish up with some mint leaves and serve chilled.

NUTTY AFRICAN COFFEE

Think of a nut flavoured Irish coffee, but with African flavours and you have the Nutty African Coffee. Amarula liqueur is used to make this coffee, and it adds a creamy caramel flavour.

Ingredients:

22ml Amarula cream liqueur

22ml Frangelico liqueur

120ml freshly brewed coffee

whipped cream (topping)

finely chopped nuts, topping (optional)

Method:

Pour Amarula and Frangelico into coffee glass or clear mug. Fill glass or mug with hot coffee. Top with whipped cream and sprinkle with nuts if desired.

ROOIBOS LATTE

Now while we may give Gwyneth Paltrow the side-eye when it comes to most things, she does know a thing or two about the health benefits of teas. And she loves rooibos and had even shared a rooibos latte recipe on her site, Goop.

Ingredients:

3 Rooibos teabags

1 cup/mug of boiling water

1 tbsp ‘scoop of solid Coconut Oil

1 tsp ‘scoop’ of solid butter

Pinch of Cinnamon

1/2 tsp Honey - or to taste.

Method:

Boil the kettle and steep the 3 teabags for a few minutes in half of the boiling water.

Place all the ingredients in a blender and blend for 30 seconds. Remove jug from blender then tap a few times of the worktop to remove large bubbles. Pour into mug, tap again if needed.

Sprinkle cinnamon, add honey to taste and enjoy your caffeine free delight!