«Previous Post Next Post» Feb 2, 2007 Café Brûlot (Creole Coffee) This zesty, flaming concoction has long been the signature after-dinner drink at New Orleans' venerable Creole restaurant, Galatoire's. Beverages Cajun/Creole Classic Winter Easy Liqueur Wine & Drink Spirits 1 Comment 0 Save Print Email Enlarge Credit: Christopher Hirsheimer SERVES 8INGREDIENTS 3 cups strong coffee Peel from 1 navel orange (preferably in one long spiral) Peel from 1 lemon (preferably in one long spiral) 12 cloves 2 sticks cinnamon ½ cup brandy ¼ cup orange liqueurINSTRUCTIONS 1. Stud orange peel with cloves and place with lemon peel in a small saucepan. Add cinnamon, brandy, and liqueur and gently warm, without boiling, over low heat for 5 minutes. 2. Strain brandy mixture into a large bowl; discard cinnamon and lemon peel. Using a long-handled match, carefully flame brandy mixture. 3. When flame subsides, pour hot coffee in a steady stream into brandy mixture over orange peel. Strain into small cups and serve. 0 Save Print Email This article was first published in Saveur in Issue #22 Subscribe now «Previous Post Smoking Salmon in a Wok Next Post» Domaine Stéphane Aladame Montagny Les Coères 2003 More from Saveur.com Bacon and Egg Pie Spiced Hard Apple Cider Oyster Stew Cilbir (Turkish Poached Eggs in Yogurt) Sandeman Winter Spice Sangria Related Links Recipes Crumb Coffee Cake Cafe Brulot Articles Artisanal Loaves in New Orleans Comments (1) by firstname.lastname@example.org on 2013-03-13 This is a recipe for CafÃ© BrulÃ´t. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?