| 1 | Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with white yarn. |
| 2 | Hang into a copper kettle, pour in wine. |
| 3 | Heat up close to boiling point, but make sure it never gets to boil. |
| 4 | Put the kettle in the middle of your table so all your guests can watch the ceremony :-). |
| 5 | You normally use a "feuerzange", but as i supect this might be hard to get outside europe i guess you can also use a grid from your barbecue set - especially the ones you normally use to barbecue herrings in should work pretty well. |
| 6 | The point is that you should be able to put the sugar hat on it (lying on its side) and place the whole thing safely over the kettle. |
| 7 | Once you"ve got that far, you"re ready for the ceremony. |
| 8 | First, dim your lights. |
| 9 | Then pour some rum onto the sugar hat, best using a ladle, and light it (this is why the rum has to be at least 108 proof). |
| 10 | Keep the flames burning by ladeling more rum on the sugar hat, until the sugar has completely melted and dripped into the wine. |
| 11 | Remove the "feuerzange" and the bag with the spices. |
| 12 | Serve in heat-proof glasses. |
| 13 | Variation: many people like to add sugar and/or a little orange juice (preferably freshly pressed) |
