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Recipe Name: Myan Coffee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

1 Quart(s) Coconut Ice Cream
6 Ounce(s) Kahlua
12 Ounce(s) Anisette
4 Cup(s) Hot coffee
This recipe is prepared using an alcohol burner. Heat 6 ounces Kahlua
in small sauce pan until very hot, pour into a metal or silver
pitcher, set aside. Pour small amount of Kahlua in shallow dish, put
small amount of sugar in another dish. Heat 6 ounce glasses over
alcohol burner until very warm. Turn glasses up side down and dip rim
into Kahlua to coat the rim of the glasses, then dip the rims into
sugar, and coat the rims with sugar. Heat over flame until sugar melts
and crystallizes, (prepare two glasses at a time). Pour 2 ounces
Anisette in each glass and heat over flame turning glasses to
distribute the heat, pouring flaming Anisette from one glass to the
other (this is mainly for show). Continue until Anisette is very warm.
When Anisette is warm enough, add coffee and a scoop of Coconut ice
cream to each glass. Place a glass in front of each guest. Flame the
Kahlua, and while flaming, pour into glass, raising the glass to about
12 inches after you are sure of your aim. The lights in the dining
room should be down as low as possible. It is really spectacular as
the Kahlua creates a beautiful blue flame as it is poured flaming into
each glass. Formatted for MC by Max H. Mitchell - NOTES : Cancun Mexico, 1984 - Tipped
Matre'd $30.00 to have him show me how to make it. Recipe by: Cancun
Mexico Posted to MC-Recipe Digest V1 #1003 by Mitch
<> on Jan 11, 1998

Nutrition (calculated from recipe ingredients)
Calories: 2137
Calories From Fat: 1931
Total Fat: 218.4g
Cholesterol: 0mg
Sodium: 42.9mg
Potassium: 3058.6mg
Carbohydrates: 36g
Fiber: 0g
Sugar: <1g
Protein: 10.5g

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