Cremaet (Carajillo Quemao)

For a quick and dirty way to make a Cremaet, you can try microwaving the mixture in a cup for 30 seconds and use a match to light the alcohol on fire. Then extinguish the flame by covering the cup with a plate.

Rum is the more traditional ingredient, but Spanish brandy is also regularly used.

The Cremaet’s layered look is of utmost importance - the booze, coffee and crema, in three distinct layers.

When drinking a Cremaet, it’s generally customary to stir it after it’s been served.

The amount of time you let the fire burn will determine the drink's ABV.

The most common story surrounding the creation of the drink tells that it originated in Cuba, during its war of Independence with Spain, when a Spanish soldier brought back the recipe after not liking the taste of coffee on its own.

The name Carajillo could mean "Quick Courage", referring to its use among soldiers to disregard their own safety and launch into battle.

Cremaet is the culminating piece of the esmorzaret, a particular custom from Valencia, Spain, meant to refer to a mid-morning meal (similar to brunch).