Total Time
2mins
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!

Ingredients Nutrition

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

Directions

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

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