This isn't any ordinary coffee - you'll need to light the grog-infused brew on fire and let it burn for a few minutes for the full flavour.
- 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
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.
- 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