½ cup of Chongos Zamoranos Tres Reyes
2 tbsp Chongo´s syrup
1 oz Brandy or Cognac
Bake the Chongos along with its syrup in a refractory or metal mold at 355°F for 5 minutes.
Once out of the oven, pour the Brandy or Cognac over the Chongos and flamed with a blowtorch or lighter. Serve while liqueur is on fire.
Note: Chongos must be hot before being flamed, otherwise they will not catch fire.