Cafe Brulot Recipe | SAVEUR

Cafe Brulot

Christopher Hirsheimer

In grand French-Creole dining rooms of New Orleans, like Antoine's and Galatoire's, the finale to a fine meal has long been a flaming cup of this citrus and brandy-spiked coffee.

Cafe Brulot
In grand French-Creole dining rooms of New Orleans, like Antoine's and Galatoire's, the finale to a fine meal has long been a flaming cup of this citrus and brandy-spiked coffee.
serves 4

Ingredients

1 orange peel, cut into 1 by ⅛-inch strips
1 lemon peel, cut into 1 by ⅛-inch strips
4 sugar cubes
6 whole cloves
1 (2") stick cinnamon
14 cup brandy
12 cup orange flavored liqueur
2 cups hot, freshly brewed, strong black coffee

Instructions

Place a medium saucepan over a low heat. Add orange and lemon peels, sugar, cloves, cinnamon stick, brandy, and orange liqueur to the saucepan. Cook for 1 to 2 minutes, stirring constantly, until the sugar is completely dissolved and the mixture is warmed through.
Tilt the pan off heat and, with a long match, carefully ignite the liquid. (Warning: flames will flare up). When the flames subside, slowly add hot coffee to the saucepan.
While drink is still flaming, use a long-handled ladle to apportion servings into demitasse cups. Serve immediately.

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