Dip the rim of an 8- to 10-ounce glass in lime juice and then in sugar. Add the rum and Triple Sec. With a long match, carefully light the liqueurs, swirling the glass to melt the sugar on the rim. Pour in the Kahlua and then add the coffee. Top with whipped cream and sprinkle with nutmeg. Serve immediately. NOTES : Hubers Alex Perez is generally regarded as the Baryshnikov of Spanish Coffee. He has been serving as many as 200 of these flaming drinks a day for 17 years. He sent along his recipe as well as some tips for achieving the drama that is as essential to the presentation as the whipped cream. Recipe by: Hubers (Portland, Oregon) Posted to MC-Recipe Digest V1 #864 by LBotsko@aol.com on Oct 25, 1997
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 1|
|Calories from Fat: 401 (73%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 27.7g||138 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 164.4mg||51 %|
|Sodium 49mg||2 %|
|Potassium 102.8mg||3 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.2g|
|Protein 2.5g||4 %|
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Calories per serving: 553
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