CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)

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Cafe Brulot (Café Brûlot Diabolique) image

A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish works well. If you don't care about fancy presentation, you can just use a saucepan over low heat on the stovetop instead.

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

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