1/4 cup (60 ml) 35% cream

1/4 cup (60 ml) sugar, approximately

1 wedge lemon

1 American coffee, hot

1 to 2 tablespoons (15 to 30 ml) Amarula

2 tablespoons (30 ml) dark rum

In a bowl, whip the cream with 15 ml (1 tablespoon) of sugar until stiff peaks form. Set aside.

Place the remaining sugar in a small bowl. With the lemon wedge, moisten the rim of a 310 ml (1 ¼ cups) heat-resistant glass or cup and dip into the sugar.

Pour the coffee into the glass and add the Amarula. In a small saucepan, gently heat the rum. Remove from the heat and flambé with a long match. Immediately pour into the glass. Top with whipped cream.

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