This jazzy drink, adapted from a recipe found in a family heirloom cookbook from 1931, is a great way to spike brunch or end a meal with an all-in-one digestif and caffeine kick.
Combine in a bottle:
- 1 cup brandy
- 2 cinnamon sticks
- 24 cloves
- The zest of 2 oranges
Put a cork in the bottle and store in a dark place at room temperature for 1 week or longer. When ready to serve, brew:
- Fresh coffee
Stir 1 ounce (2 tablespoons) of the spiced brandy into each cup of coffee along with:
- 1 teaspoon brown sugar
Serve hot, and light it on fire if desired. Makes enough for eight 8-ounce cups of coffee.