Coffee Wellington

  • 1 1/2 ounces [45 mL] dark Rum
  • Really hot coffee
  • Whipped cream
  • 1 teaspoon [5 mL] fruit [super fine] sugar
  • 1 frosted, heated, stemmed glass
  • 1 napkin
  • 1 saucer
  • 1 spoon
  • Pour Rum into stemmed glass; ignite.
  • Fill glass with hot coffee, up 1 inch [2.5 cm] from the rim.
  • Cover top with whipped cream; sprinkle with fruit sugar.
  • Arrange napkin all around the glass.
  • Serve onto a saucer, along with a spoon.