Cafe Brulot (Café Brûlot Diabolique)
- Ready In:
- 8 cups dark-roast coffee and chicory blend (freshly brewed)
- 2 tablespoons dried orange peel or 2 tablespoons oranges, zest of, finely grated
- 1 teaspoon dried lemon peel or 1 teaspoon lemon, zest of, finely grated
- 4 (3 inch) cinnamon sticks, broken into small pieces
- 1 teaspoon whole coriander seeds or 2 allspice berries
- 1 large bay leaf
- 1⁄8 teaspoon whole cloves (about 6 whole cloves)
- 1⁄2 cup pecan halves
- 2 tablespoons brown sugar
- 3⁄8 - 1⁄2 cup cognac or 3/8-1/2 cup other brandy
- 1⁄2 cup Grand Marnier or 1/2 cup triple sec
- Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
- Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
- Place dish directly over heat source with the flame on low; add Cognac and liqueur.
- Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
- Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
- As flame begins to subside, slowly stir in coffee.
- Ladle coffee into brulot cups or coffee cups, and serve hot.
- Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.
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