Spanish Coffee with Shaken Cream - The Morgenthaler Method

Native to Oregon, specifically Huber's Café, the Spanish Coffee is now known round the world. To top this winter warmer, Jeffrey shakes whipping cream in a small mason jar before layering it over the heated ingredients. Grab a copy of Jeffrey's book, The Bar Book: http://bit.ly/the_bar_book SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT Sign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVE The Morgenthaler Method on Facebook: http://on.fb.me/18tQJUS Small Screen on Facebook: http://on.fb.me/15F6PwT Small Screen on Twitter: http://bit.ly/16Drsuj Small Screen on Pinterest: http://bit.ly/18lxkp9 Watch this episode on Small Screen: Recipe: sugar for glass rim 3/4 oz 151 proof rum 1/4 oz triple sec 1 1/2 Kahlua 4 oz fresh brewed coffee whipping cream Instructions: Add the rum and triple sec to a sugar rimmed, heat proof glass. Ignite the rum with a lighter. With the glass tilted 45 degrees, slowly rotate as the alcohol in the rum burns off in order to caramelize the sugared rim. Once the sugar has turned a golden brown, extinguish the flame with another glass or small pot lid. Add Kahlua and coffee to the glass. Shake cream in a small mason jar to add volume then gently pour the shaken cream over the top of the coffee. Garnish with grated nutmeg.