Prep 10 mins
Cook 8 mins
Brulot means "burnt brandy" in French. Special fireproof brulot bowls were important tableware in fine New Orleans homes during the 1800s. For a dramatic effect, the lights were dimmed before the mixture was flamed and the coffee added to it. I have not made this (as yet) so the time is a guess.
- 3 inches cinnamon sticks, broken
- 6 whole cloves
- 4 sugar cubes (or more to taste)
- 1 strip orange peel, 3x1/4-inch membrane removed
- 1 strip lemon peel, 3x1/4-inch membrane removed
- 1⁄2 cup brandy
- 2 cups hot strong coffee
- In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
- In a small saucepan heat brandy until it almost simmers.
- Remove from heat and ignite.
- Pour over mixture in blazer pan.
- Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.
Delicious!! I've had this before in a restaurant and have always wanted to try to make it at home. ZWT3 gave me a chance to do just that. Although I didn't try to pour the brandy over the citrus peels for dramatic effect, and burn my house down, lol, it was very good. Thanks Annacia.