Amarula Flambé Coffee

Instructions

1. 1

   In a bowl, whip the cream with 15 ml (1 tablespoon) of sugar until stiff peaks form. Set aside.

2. 2

   Place the remaining sugar in a small bowl. With the lemon wedge, moisten the rim of a 310 ml (1 ¼ cups) heat-resistant glass or cup and dip into the sugar.

3. 3

   Pour the coffee into the glass and add the Amarula. In a small saucepan, gently heat the rum. Remove from the heat and flambé with a long match. Immediately pour into the glass. Top with whipped cream.