serves
8
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 50 g (1¾ oz) ground coffee
- 120 g (4½ oz) raw caster (superfine) sugar
- 400 ml (13½ fl oz) brandy
- 400 ml (13½ fl oz) dark rum
- 2 strips of lemon peel
- 2 strips of orange peel
- 2 tsp coffee beans
- 1 cinnamon stick
Instructions
- Tip the coffee into a saucepan and fill with 1.2 litres (41 fl oz) of water. Bring to the boil, then remove from the heat and set aside for 6 minutes to infuse. Strain the liquid through a coffee filter into a jug.
- Warm the remaining ingredients in a large heavy-based saucepan or earthenware pot over medium heat, stirring until the sugar has dissolved.
- Now for the fun part. Standing back a little, scoop out a large ladleful of liquid and ignite it with a match. Gently lower the lit ladle into the saucepan to set the rest of the liquid alight (keep the lid close by in case you need to quickly smother the flame). Allow the liquid to burn for 3 minutes or until the flame turns blue, then extinguish it by covering with the lid. Stir through the reserved coffee, then ladle into mugs or cups. Serve straight away.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
