Dad'S Dramatic Cafe Diablo

• 1/2 cup Kahlua liqueur
• 1/2 cup Triple Sec or Grand Marnier
• 1/2 cup White Rum
• 3/4 cup Brandy - divided
• 8 small cinnamon sticks
• 8 teaspoons sugar
• 8 cups good, strong, French Roast coffee
• 1 orange peel, peeled from an orange in one continuous spiral
• 10-12 cloves - studded into peel at one inch intervals

1. Pour the first three liquors, 1/2 cup Brandy, and cinnamon sticks into a large chafing dish or fondue pot with a lid, capable of holding 10 -12 cups of liquid, and heat.
2. Carefully peel an orange into one, long continuous strip and stud it every inch or so with a whole clove.
3. When the liquors are hot, carefully hold the orange peel above the dish on a long fork, and using a large spoon or small ladle, pour the liquors down over the orange peel.
4. Once the orange peel is wet, turn the lights down, and CAREFULLY light a spoonful of the alcohol and pour the flames down the length of the peel. Continue pouring the flames for a minute or two, slightly charring the orange peel.
5. Drop the orange peel into the dish and cover to extinguish the flames.
6. Add remaining 1/4 cup brandy, sugar and coffee, stir well, and steep over heat for 5 -10 minutes.
7. Ladle the coffee and a cinnamon stick into 8 cups and enjoy!

kahlua liqueur, triple sec, white rum, brandy divided, cinnamon, sugar, coffee, orange peel

Taken from food52.com/recipes/10584-dad-s-dramatic-cafe-diablo (may not work)