Ingredients:
- 1 litre boiling water
- 80ml strong coffee
- 40ml brown sugar
- 4 tots brandy
- 250ml fresh cream, lightly whipped
Method:
Combine the boiling water and coffee in a flask, and set aside.
Heat four stemmed brandy snifters over a saucepan of boiling water.
Place 10ml brown sugar in each glass.
Add one tot of brandy to each glass.
Fill the snifters with the coffee to within 25mm of the brim, and stir to dissolve the sugar.
Top off with the cream by pouring it carefully over the back of a warmed metal spoon so that it floats on top of the coffee.
Do not stir, as the best flavour is obtained by drinking the coffee and brandy through the cream.
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