Serves 1


2 cubes sugar 1 ½ shots brandy
½ shot Grand Marnier 5-8 whole cloves
1 strip orange peel 1 strip lemon peel
8 oz Kenyan or Sumatran brewed coffee

Gently heat all of the ingredients except for the coffee in a chafing dish or, if one is not available, in a saucepan. Pour the hot coffee into a coffee mug. The brandy should begin to release its aroma after a few minutes. At this point ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together.