• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Myan Coffee

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 qt Coconut Ice Cream
  • 6 oz Kahlua
  • 12 oz Anisette
  • Sugar
  • 4 c 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.

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