Dom Pedro with Kahlua or Amarula

The Dom Pedro is a South African classic — part cocktail, part dessert.

It was first created in the 1970s in Johannesburg, often credited to restaurateurs looking for a sweet, boozy treat that could be served instead of a heavy dessert.

The drink quickly spread across the country, becoming a staple on restaurant menus and at family gatherings.

Traditionally made with Scotch whisky, it has since evolved with countless variations. Today, Amarula and Kahlúa are two of the most popular liqueurs used, giving it either a creamy caramel-fruit note (Amarula) or a deep coffee sweetness (Kahlúa).

This version is simple, indulgent, and perfect to end a meal on a smooth note.

Ingredients (per person)

• 200 ml vanilla ice cream

• 40 ml Kahlúa or Amarula

Method

1. Place the ice cream and chosen liqueur into a large measuring cup or jug.

2. Blend briefly with a stick blender until just combined and thick — don’t overmix or it will become too runny.

3. Pour into a stemmed glass or tumbler.

4. Serve immediately, with a straw or long spoon.

Variations

• Classic: Replace liqueur with Scotch whisky for the original 1970s style.

• Decadent: Top with whipped cream and shaved chocolate.

• Light: Use half ice cream, half cream for a thinner, more sippable version.