Prep 2 mins
Cook 0 mins
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!
- 15 ml Galliano
- 100 ml hot coffee
- whipped cream
- 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.