Cafe Brulet
A dramatic New Orleans tableside spectacle: strong coffee is infused with brandy, orange liqueur, citrus peel, and warm spices, then flambeed and ladled into cups. Festive and rich.
Ingredients
- 4 oz brandy or cognac
- 2 oz orange liqueur (such as Triple Sec)
- 8 orange peel strips (pith removed)
- 4 lemon peel strips (pith removed)
- 8 whole cloves
- 2 cinnamon sticks
- 2 tbsp granulated sugar
- 4 cups strong-brewed coffee or chicory coffee, hot
Instructions
-
1
Brew 4 cups strong-brewed coffee or chicory coffee and keep it very hot. Set out heatproof mugs or demitasse cups.
-
2
In a chafing dish or a wide, shallow saucepan, combine 4 oz brandy or cognac, 2 oz orange liqueur (such as Triple Sec), 8 orange peel strips (pith removed), 4 lemon peel strips (pith removed), 8 whole cloves, 2 cinnamon sticks, and 2 tbsp granulated sugar.
-
3
Warm the mixture over medium-low heat, stirring gently, until the sugar dissolves and the liquid is steaming but not boiling, about 3 to 4 minutes. Do not boil.
-
4
Dim the lights for effect. Using a long match or a lighter, carefully ignite the surface of the brandy mixture. Gently stir and ladle the burning liquid to keep the flames going for about 30 to 60 seconds.
-
5
Slowly pour the hot 4 cups strong-brewed coffee or chicory coffee into the flaming pan, which will extinguish the flames. Stir gently to combine.
-
6
Ladle the Cafe Brulet through a fine-mesh strainer into the prepared cups, discarding the spices and peels. Serve immediately.