Cremat (Catalan Coffee)

  • 120ml Spanish brandy
  • 175ml dark rum
  • 1 1/2 tbsp. granulated sugar
  • Peel of 1/2 lemon, sliced
  • 1 1/2 cinnamon sticks
  • 475ml hot coffee
1) Warm brandy and rum in a small saucepan. In a flameproof 2 litre bowl combine brandy, rum, sugar, lemon peel, cinnamon sticks. Stir, then ignite mixture with a long wooden match. Stir and add coffee. When flame has extinguished, ladle into cups.

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