Best Creole Cafe Brulot Recipes

Cafe Brulot (Café Brûlot Diabolique) image

Provided by littleturtle

Categories Beverages

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 48.4, Fat 3.6, SaturatedFat 0.3, Sodium 5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.9, Protein 0.7

New Orleans Cafe Brulot image

Provided by Baby Kato

Categories Beverages

Time 10m

Yield 4 4 oz serving

Number Of Ingredients 7

1 (3 inch) cinnamon sticks, broken
6 whole cloves
4 sugar cubes
1 orange peel, membrane removed (strip - 3x1/4-inch)
1 lemon peel, membrane removed (strip - 3x1/4-inch)
1/2 cup brandy
2 cups hot strong coffee, double-strength

Steps:

In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee .
Pour into mugs and enjoy.

Cafe Brulot image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Peel of 1 orange, cut into 1 by 1/8-inch strips
Peel of 1 lemon, cut into 1 by 1/8-inch strips
3 sugar cubes
6 whole cloves
2-inch cinnamon stick
1 cup cognac
1/2 cup curacao or other orange liqueur
2 cups fresh strong black coffee

Steps:

Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

Café Brulot image

Yield 6 Servings

Number Of Ingredients 9

1/2 cup chilled whipping cream
2 tablespoons plus 1/2 cup Grand Marnier or other orange liqueur
1/4 cup (packed) dark brown sugar
8 2-inch-long, 1/2-inch-wide lemon peel strips (yellow part only)
8 2-inch-long, 1/2-inch-wide orange peel strips (orange part only)
2 cinnamon sticks, broken in half
24 whole cloves
2/3 cup brandy
3 cups very strong freshly brewed coffee

Steps:

Beat cream with 2 tablespoons Grand Marnier to stiff peaks in medium bowl. Cover and refrigerate up to 3 hours.
Combine sugar, citrus peels, cinnamon, cloves and remaining 1/2 cup Grand Marnier in heavy large skillet. Stir over medium-low heat until mixture begins to simmer. Simmer 3 minutes. Remove from heat and let stand 30 minutes.
Return sugar mixture to simmer over medium heat. Pour mixture into large decorative heat-proof bowl. Pour brandy into heavy large saucepan. Set over medium heat; warm to lukewarm. Ignite with long match. Pour flaming brandy over sugar mixture in bowl. Gradually pour coffee down side of bowl (flames will subside). Bring to table. Ladle coffee into mugs, leaving peel and spices in bowl. Serve with whipped cream.