Café Brûlot

Café Brûlot
Café Brûlot
Spiced Coffee with Brandy and Orange For more than a century, both AntoineÂ’s and GalatoireÂ’s, in New Orleans, have been serving refined French-Creole cuisine in their gilded dining rooms. The epitome of their old-world, over-the-top grandeur? Café Brûlot . A server ladles flaming brandy-spiked coffee down a spiral of orange zest into a silver bowl heated by a ring of fire. DonÂ’t try that at home. Here, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. ItÂ’s a less risky—but equally astounding—spectacle.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
French Coffee Liqueur Alcoholic Quick & Easy Brandy Gourmet Drink
  • 1 orange
  • 1 tablespoons sugar
  • 12 whole cloves
  • 1/3 cup brandy
  • 1/3 cup cointreau or other orange-flavored liqueur
  • 3 (2-inch-long) strips of lemon zest
  • 2 (3-inch) cinnamon sticks
  • 3 cups hot very strong brewed coffee (preferably chicory coffee blend or french roast)
  • Carbohydrate 10 g(3%)
  • Fat 0 g(0%)
  • Fiber 1 g(4%)
  • Protein 0 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 4 mg(0%)
  • Calories 78

Preparation Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).

Preparation Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).

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