Makes 1 quart
4 sticks cinnamon
2 cloves, whole
6 cubes sugar
1/2 cup warm brandy
4 cups hot coffee, double strength
Cut rind from orange in thin strips and place in a chafing dish with cinnamon, cloves and sugar cubes. Pour in warm brandy and light with a match. Stir until flames die down and sugar is melted. Add hot coffee and serve in demi-tasse cups.
From the Citrus Lovers Cookbook, American Traveler Press, printed here with permission of the publisher.