Dip the rim of an 8- to 10-ounce glass in lime juice and then in sugar. A tall clear-glass coffee cup with a handle is recommended. Add the 1 oz. of rum and 1 ds of Triple Sec. With a long match, carefully light the liqueurs, swirling the glass to melt the sugar on the rim. Pour in the 1 1/2 oz of Kahlua and then add the coffee to fill the glass to just under the sugared rim. Top with whipped cream and sprinkle with nutmeg. Serve immediately.

This coffee drink seems to be a Portland, Oregon tradition only. I notice that many visitors to Oregon have never heard of it. The tradition was most likely started by Huber's, a very old restaurant in old-town Portland where making these is an art and a table-side performance. I have no idea why it's called Spanish, but enjoy.