Cafe Brulot II
- 1 orange peel cut 1" by 1/8"
- strips, plus
- 1 orange peel cut into 1
- long intact spiral
- 1 lemon peel cut 1" by 1/8"
- 4 sugar cubes
- 6 whole cloves
- 1 cinnamon stick - (2" long)
- 1/2 cup orange flavored liqueur
- 2 cups hot freshly-brewed strong black coffee
Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Into the bowl place the orange and lemon peels, sugar, cloves, cinnamon stick and orange liqueur. Cook for 1 to 2 minutes, stirring constantly with a long-handled ladle, to dissolve the sugar and warm the ingredients.
When the mixture is warm, stir in the hot coffee, and ignite with a match.
Quickly, while the mixture is still flaming, hold the spiraled orange peel with the prongs of a fork over the bowl, and ladle the flaming coffee mixture down the peel several times into the bowl for a spectacular presentation.
Ladle the Cafe Brulot into brulot or demi-tasse cups, being careful to leave the flavorings (peels, cloves, cinnamon) in the bowl. Serve immediately while hot.
This recipe yields 4 servings.
Cafe Brulot has long been a favorite New Orleans treat, served as a festive after-dinner digestive at old line New Orleans restaurants, such as Antoine's, Arnaud's and Galatoire's. Delmonico Restaurant is among the new generation of New Orleans eateries keeping up the tradition and features Cafe Brulot on its menu.