Cafe Brulot

Cafe Brulot is pure New Orleans theater. Brandy, orange liqueur, brown sugar, whole spices, and citrus rinds get heated in a chafing dish until the sugar dissolves, then dramatically set ablaze with a ladle before Louisiana chicory coffee gets poured in to douse the flames. It’s the kind of tableside spectacle that turns a simple after-dinner coffee into an event.

The flame isn’t just for show. It burns off the harshest alcohol vapors while caramelizing the sugar and citrus oils, mellowing the brandy and orange liqueur into a smooth, aromatic base. Ladling the flaming liquid distributes the heat and mixes the flavors before the strong chicory coffee goes in and extinguishes everything.

Cinnamon stick, whole cloves, and slivered lemon and orange zest infuse the hot liquid with warm spice and bright citrus. The combination of those spices with the burned sugar and brandy creates a coffee that’s rich, complex, and nothing like what comes out of your morning drip machine.

Chef Tips

• Use a chafing dish or wide skillet for safe flambeing. The wide surface area helps the alcohol ignite evenly and burn off safely.
• Half-fill the ladle to ignite. Tipping a small amount makes it easier to light and safer to handle than igniting the whole pan directly.
• Use strong chicory coffee. Regular coffee will taste thin against the brandy and liqueur. Louisiana-style chicory coffee is traditional and stands up to the bold flavors.
• Serve in demitasse cups for the authentic New Orleans experience. This is a concentrated, boozy coffee, not a full mug.

Variations

• Grand Marnier or Cointreau are both traditional choices for the orange liqueur. Each gives a slightly different orange character.
• Skip the flame if you’re uncomfortable with flambeing. Simply simmer the brandy mixture for 2 minutes to cook off the raw alcohol.
• Add a thin spiral of orange peel to each demitasse for a fragrant garnish that releases oils as you sip.