Instructions: Pour brandy over sugar lumps in a shallow dish. Let soak 15 minutes or until lumps are saturated. Remove 1 lump and reserve.

Pour coffee into chafing dish or metal bowl with a flame underneath it.

Add cinnamon, cloves, vanilla bean, and orange rind. Stir well; add brandy and four of the sugar lumps, stir gently.

Place the remaining brandy-soaked lump of sugar on a serving ladle and ignite carefully with a long match. Add flaming to Cafe Brulot and serve immediately.

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