Cafe Brulot
10
10
Ingredients
1 | tablespoon |
brown sugar
|
|
1 | each |
cinnamon sticks
|
* |
5 | wholes |
cloves
|
* |
1 | each |
lemon zest
thinly slivered |
* |
1 | each |
orange zest
hinly slivered |
* |
2 | each |
lemon
thinly sliced |
|
1 | each |
oranges
thinly sliced |
|
½ | cup |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
* |
¼ | cup |
brandy
|
* |
3 c Louisiana coffe |
chicory
|
* | |
1 | x |
lemon zest
curls |
* |
1 | x |
orange zest
curls |
* |
Directions
Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or medium skillet. Heat until sugar begins to dissolve.
Add citrus slices, liquer and brandy; heat.
Half fill a metal ladle with some of the hot liquid and carefully ignite.
Add to mixture in pan to ignite, ladling to distribute flavors.
When flame dies, add coffee; heat.
Serve in demitasse cups; garnish with curls of lemon and orange.