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. <br /><br />Grab a copy of Jeffrey's book, The Bar Book: http://bit.ly/the_bar_book<br /><br />SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT<br /><br />Sign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVE<br /><br />The Morgenthaler Method on Facebook: http://on.fb.me/18tQJUS<br />Small Screen on Facebook: http://on.fb.me/15F6PwT<br />Small Screen on Twitter: http://bit.ly/16Drsuj<br />Small Screen on Pinterest: http://bit.ly/18lxkp9<br /><br />Watch this episode on Small Screen: <br /><br />Recipe:<br />sugar for glass rim<br />3/4 oz 151 proof rum<br />1/4 oz triple sec<br />1 1/2 Kahlua<br />4 oz fresh brewed coffee<br />whipping cream<br /><br />Instructions:<br />Add the rum and triple sec to a sugar rimmed, heat proof glass.<br />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. <br />Once the sugar has turned a golden brown, extinguish the flame with another glass or small pot lid. <br />Add Kahlua and coffee to the glass.<br />Shake cream in a small mason jar to add volume then gently pour the shaken cream over the top of the coffee.<br />Garnish with grated nutmeg.
