Cafe Brulot

• 1 ounce Cognac
• 1 pinch dark-brown sugar
• 4 to 5 ounces hot coffee
• 2 ounces heavy cream, whipped enough to float, but not stiff
• 1 clove
• 1 long strip orange zest
• 1 long strip lemon zest
• 1 cinnamon stick
• 1 small piece candied orange peel

1. In a pan, warm the Cognac.
2. In a tall pedestal mug, mix the Cognac and the sugar.
3. Ignite with a match, and let burn for 10 seconds.
4. Add coffee and top with cream.
5. Affix clove to orange or lemon zest by pushing it through the skin.
6. Add lemon and orange zests, cinnamon stick and candied orange peel.

cognac, darkbrown sugar, coffee, heavy cream, clove, long strip orange zest, long strip lemon zest, cinnamon, candied orange

Taken from cooking.nytimes.com/recipes/6624 (may not work)