Roman Coffee

1. Sugar frost a champagne saucer.

2. Pour in the Galliano & ignite it, twist the glass around at 45 degree angle to caramelise the sugar.

3. Once the sugar has caramelised immediately pour in the hot coffee.

4. Float lightly whipped cream on top to serve.

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Nutrient	Quantity
Total fats	1.479 g
Protein	2.1158 g
Carbohydrates	10.5689 g
Energy	63.6803 kCal
Water	87.8788 g
Calcium, Ca	126.3335 mg
Riboflavin	0.2157 mg
Sodium, Na	42.1112 mg
Total lipid (fat)	1.479 g
Sugars, total	9.7267 g
Ash	0.6676 g
Carbohydrate, by difference	10.5689 g
Folate, total	7.1897 g
Zinc, Zn	0.38 mg
Vitamin A, IU	126.3335 IU
Vitamin B-12	0.38 g
Fatty acids, total saturated	0.2116 g
Folate, food	7.1897 g
Potassium, K	135.5775 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0	0	0	0
Cream	0	0	0	0
coffee	100 ml	63.6803	10.5689	1.479
galliano	15 ml	0	0	0