Drinks
Cremat (Flamed Rum and Coffee Drink) (Cremat)
Ingredients
- - Dark rum — 300ml (1 1/4 cups)
- - Sugar — 80g (1/3 cup)
- - Lemon peel strips — 2 (2)
- - Orange peel strips — 2 (2)
- - Cinnamon stick — 1 (1)
- - Coffee beans, whole — 10g (2 tbsp)
- - Strong brewed coffee — 400ml (1 3/4 cups)
Method
- Combine the rum, sugar, citrus peels, cinnamon stick and coffee beans in a heatproof bowl or pot.
- Carefully ignite the rum mixture with a long match, allowing it to flame.
- Let it burn for 1-2 minutes, ladling the flaming liquid up and over itself to caramelise the sugar, then carefully extinguish by covering.
- Stir in the hot brewed coffee.
- Ladle into small cups and serve hot.
Introduction: A warming, theatrical drink of flamed rum infused with citrus and spices, mixed with strong coffee, traditionally prepared communally.
Cultural Background: Cremat is prepared as a communal ritual across Andorran and Catalan mountain gatherings, with the dramatic flaming of the rum considered part of the shared experience.
Tips: Exercise real caution when igniting alcohol — work in a well-ventilated area away from anything flammable. Letting the flame burn briefly caramelises the sugar and mellows the alcohol’s sharpness.
Variations: Add a few cloves along with the cinnamon stick for extra warmth. Adjust the ratio of rum to coffee depending on how strong you prefer it.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve hot in small cups as a warming end to a winter gathering.
Storage: Best made and served fresh; not suitable for storage once flamed.
Reheating: Not applicable — a freshly prepared drink.
Nutrition: 180 kcal | Protein 0g | Carbs 14g | Fat 0g
FAQs:
Q: Is it necessary to flame the rum? A: Flaming is traditional and mellows the raw alcohol taste while caramelising the sugar, though the drink can be made by simply warming the ingredients together if preferred for safety. Q: Can this be made without alcohol? A: A non-alcoholic version can be made by simply omitting the rum and warming the coffee with citrus peel and cinnamon, though this changes the character of the traditional drink significantly.
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