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Tant’ Sannie se Melktert Dom Pedro


  • 2 cups vanilla ice cream
  • A plash of milk
  • 2 shots (or more) of Tant’Sannie se melktert
  • Groun cinnamon to taste


Blend ice cream and Tant’ Sannie togeher until milkshake consistecy is reached. Add cinnamon to tatse. Pour into 2 glasses and sprinkle with cinnoman. Enjoy!


Tant’Sannie B-52 Cocktail Shooter


  • 15ml coffee liqueur
  • 15ml Tant’ Sannie se Melktert
  • 15ml Orange liqueur (Triple sec)


  1. Pour the three drinks into a shot glass with the coffee liqueur in first followed by Tant’ Sannie and finally the orange liqueur.

Slowly pour in the liqueurs on the back of a spoon for the perfect layering.

Tant’Sannie’s Sundae and Homemade Caramel


  • 60ml Tant’ Sannie se Melktert
  • 600ml Ice cream
  • 200ml Fresh Cream (Whipped)

For the Ginger Bicuit Crumble:

  • 120g Ginger Biscuit
  • 2tbs melted butter

For the Caramel: 

  • 1/2 cups Sugar
  • 3tbs Butter
  • 1/4 Cup Tant’Sannie se Melktert

For the Carame:

  1. Place the sugar in a heavy based pan/ saucepan and allow it to melt slowly over medium heat, stiriing with a spoon. Clumps will form and turn a dark colour.
  2. Slowly add the butter and mix for about 2-3 minutes.
  3. Slowly drizzle in the Tant’Sannie while stirring.
  4. Remove from heat and allow to cool so that it thickens.

For the Crumble: 

  1. Place biscuit and melted butter in a blender/ food processor and blitz until crumb.

For the Sunday: 

  1. Whisky the Tant’ Sannie into 400ml of the frozen Ice cream slowly sothat it doesn’t become to liquid.
  2. Whisk the cream to stiff peak.

To Assemble:

  1. Glaze eaxh Sunday glass with caramel
  2. Layer starting with crumble, then spoon some ice cream, followed by the “Tant’ Sannie ice cream mixture”
  3. Contineu until all is used.
  4. Enjoy!

Recipe and images from: Tant Sannie Se Merktert 

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