Hands-On: 15 minutes
Total: 15 minutes
Serves: 6

6 medium bananas
1 1⁄2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons (3 ounces) salted butter
3⁄4 cup packed light brown sugar
6 tablespoons granulated sugar
6 tablespoons (3 ounces) rum
3 tablespoons (1 1⁄2 ounces) banana liqueur
3 tablespoons (1 1⁄2 ounces) brandy
3⁄4 teaspoon ground cinnamon
Vanilla ice cream

Peel and slice each banana diagonally into 6 pieces. Toss with the lemon juice. Melt the butter in a large skillet over medium-low. Add the brown and granulated sugars; cook, stirring constantly, until the mixture bubbles, about 6 minutes. Add the bananas; cook until slightly softened, about 1 minute. Remove from the heat.

Add the rum, banana liqueur, brandy, and cinnamon. Carefully ignite with a long match or lighter; let the flames die down. Return the pan to medium-high; cook, stirring occasionally, until the sauce is smooth, 1 to 2 minutes. Divide the banana mixture among 6 shallow serving bowls; top with vanilla ice cream.

Hands-On: 10 Minutes
Total: 10 Minutes
Serves: 8

8 cups hot brewed coffee
1 1⁄2 cups (12 ounces) Irish whiskey
2 cups (16 ounces) coffee liqueur (such as Kahlua)
2 cups (16 ounces) Amaretto (almond liqueur)
1 1⁄2 cups simple syrup
2 cups whipped cream
1 cup whipping cream or half-and-half
Ground cinnamon
Whole nutmeg, for grating
Cinnamon sticks
Unsweetened cocoa
Lemon peel twists
Orange peel twists
Chocolate curls

Irish Coffee: Combine 1⁄2 cup coffee, 3 tablespoons Irish whiskey, and 2 tablespoons simple syrup in a mug. Top with a spoonful of whipped cream, a sprinkle of cinnamon, and garnish with a cinnamon stick.

Kahlua Coffee: Combine 1⁄2 cup coffee and 1⁄4 cup coffee liqueur in a mug. Top with whipped cream and a sprinkle of cocoa. Garnish with the chocolate curls and an orange twist.

Amaretto Coffee: Combine 1⁄2 cup coffee, 1⁄4 cup Amaretto, and 2 tablespoons cream or half-and-half in a mug. Top with a sprinkle of nutmeg, and garnish with a lemon twist.