Cafe Brulot

Spiced Coffee with Brandy and Orange For more than a century, both Antoine's and Galatoire'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. Don'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. It's a less risky—but equally astounding—spectacle.

Photo by Kira A.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

15

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

15

minutes

SERVINGS

8

servings

Adapted from epicurious.com

Ingredients

  • 1

    orange

  • 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

  • 1

    tablespoons sugar

  • 3

    cups hot very strong brewed coffee (preferably chicory coffee blend or French roast)

Directions

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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