Cafe BrulotCafé Brûlot (coffee and burning brandy) started as a Cajun beverage and was very popular after dinner in the 1950’s and 60’s. It is making a serious comeback in the early Twenty-first century.

The elegant beverage is made from coffee, brandy and sugar. Orange and lemon rinds add an exotic flavor and cinnamon adds to the aroma. Café Brûlot is a beverage to delight everyone (except the kiddies).

The theatrical flaming beverage is sure to please all your guests.

Ingredients
Serves 6

1 strip of lemon peel (yellow part only, no pith), long
1 strip of orange peel (orange part only, no pith), long
4 sugar cubes
1 stick of cinnamon, small
1 1/2 cups Cognac
2 cups demitasse or espresso coffee

Method:
Rub the cubes of sugar on the lemon and orange peels to infuse the citrus oils into the sugar.

Combine the orange and lemon peel, sugar, cinnamon and Cognac in a chafing dish (blazer pan) over medium heat.

When warm, place over a boiling pan of water in your chafer. Keep the coffee close at hand. Fill a ladle with a sugar cube and some of the Cognac. Ignite the ladle and lower into the spiced Cognac mix. Stir and slowly add the coffee. When the flames die down, serve in small coffee cups, Brûlot or demitasse cups.

Notes:
Demitasse or espresso are considerably stronger than regular American coffee. You may substitute regular coffee or de-caf as you like.

For a little added treat, serve with delicate cookies or lady-fingers. Use any leftovers to make a really unique Tiramisú.

Café Brûlot au Chocolat

Ingredients
Serves 8

4 strips of lemon peel (yellow part only, no pith), long
4 strips of orange peel (orange part only, no pith), long
4 tablespoons good quality chocolate syrup
16 cloves, whole
20 sugar cubes
4 stick of cinnamon, small
1 cup Cognac
Grand Marnier, triple sec or any orange-flavored liqueur
4 cups hot demitasse or espresso coffee

Method:
Rub the cubes of sugar on the lemon and orange peels to infuse the citrus oils into the sugar.

Combine the orange and lemon peel, sugar, cinnamon, cloves, chocolate syrup and Cognac in a chafing dish (blazer pan) over medium heat.

When warm, place over a boiling pan of water in your chafer. Keep the coffee close at hand. Fill a ladle with a sugar cube and some of the Cognac. Ignite the ladle and lower into the spiced Cognac mix. Stir and slowly add the coffee. When the flames die down, serve in small coffee cups, Brûlot or demitasse cups.

Notes:
This version goes really well with shortbread, butter or refrigerator cookies, lace cookies or very light cakes.

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