|Hot black coffee||3 Cup (48 tbs)|
|Brandy||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Sugar||6 Teaspoon (6 Lumps)|
|Orange peel||1 (Use Thin Outer Peel)|
|Lemon peel||1 (Use Thin Outer Peel)|
Heat 1/2 cup brandy with 5 lumps of sugar, cloves, orange and lemon peel and cinnamon in chafing dish until sugar is dissolved.
Heat ladle over a match.
Put remaining brandy in ladle.
Add sugar lump.
Lower ladle into chafing dish to light brandy mixture.
While brandy is flaming, slowly pour hot coffee into chafing dish.
When flames die, ladle coffee into demitasse cups.