|Sugar cubes/2 packets sweet 'n low||4|
|Brandy||6 Ounce (4 Jiggers)|
|Strong coffee||4 Cup (64 tbs) (Hot)|
With a sharp knife, carefully remove peel from lemon in a long spiral.
In a chafing dish or brulot bowl, over direct heat, place lemon peel, cinnamon, cloves, and sugar cubes.
In a heated ladle, ignite brandy, and pour over ingredients in bowl.
Keep ladling flaming brandy over ingredients until sugar is dissolved.
While brandy is flaming gradually add coffee, and continue ladling until flame fades.