Roman Coffee

"I found this recipe in my Australian Bartenders guide, I did try to make it as directed but I had trouble getting the Galliano to ignite, see how you go!"
 
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Ready In:
2mins
Ingredients:
4
Serves:
1
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ingredients

  • 15 ml Galliano
  • 100 ml hot coffee
  • sugar
  • whipped cream
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directions

  • Sugar frost a champagne saucer.
  • Pour in the Galliano & ignite it, twist the glass around at 45 degree angle to caramelise the sugar.
  • Once the sugar has caramelised immediately pour in the hot coffee.
  • Float lightly whipped cream on top to serve.

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RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
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