Tant Sannie se Melktert Dom Pedro

Tant Sannie se Melktert Dom Pedro

The Dom Pedro – is it a cocktail or dessert? Both? Whatever your take on it, it's delicious and indulgent and an institution on the menu of family restaurants from Cape Town to Kuruman and everywhere in between.

We've given the Dom Pedro a cheffy makeover with the addition of a brandy snap tuille, which is actually a fancy name for a wafer and easier to make than you might think, as well as our very own ultimate heritage liqueur, Tant Sannie se Melktert, giving this delectable drink even more nostalgic homegrown spice and flavour!

Ingredients

Ingredients for the Dom Pedro

  • 1 cup good quality vanilla ice-cream
  • splash of milk
  • 50 ml Tant Sannie se Melktert liqueur
  •  sprinkle of cinnamon

Ingredients for the brandy snap tuille

  • 50 g brown sugar
  • 60 g butter
  •    2 tablespoons golden syrup
  •   1/4 teaspoon ground cinnamon
  •  1/4 teaspoon ground ginger
  •   1/4 teaspoon salt
  •  2 tablespoons cake flour

METHOD

Method for the Dom Pedro

Combine ice-cream and milk and mix to liquid consistency. Add Tant Sannie se Melktert liqueur and top with a sprinkle of cinnamon. Serve in your prettiest stemmed glass.

Method for the brandy snap tuille

Preheat oven to 180 ⁰C. Heat the sugar, butter, golden syrup, cinnamon and ginger in a saucepan over medium heat until gently boiling. Remove from the heat and whisk in flour and salt to form a paste. Let cool completely. Thinly spread paste in circles about 10 cm apart (it will ooze out during baking) on a non-stick baking mat and bake for 5 minutes until golden brown with a bubbly texture. Remove from oven and let cool for 30 seconds, then mould into cylinder shape using the handle of a wooden spoon. Insert the tuille into the Dom Pedro like a straw, and enjoy!

[Sassy_Social_Share]

As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

View more recipes

Leave a Comment