This delicious spiced café brulot recipe is straight from the heart of the Cajun and Creole cuisine of New Orleans. Prepared tableside in local restaurants with equal parts grace and theater, the coffee features flambéed brandy, citrus peel and spices, mixed with hot coffee. For authenticity, serve it straight, without milk or a whipped cream garnish. Pure, spiked indulgence in a demitasse cup, this sweet brew is fantastic with classic apple tarte Tatin or almond tartlets.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 cinnamon stick
- 5 whole cloves
- 4 sugar cubes (lumps)
- Strip of zest from 1/2 orange
- Strip of zest from 1/4 lemon
- 1/2 cup brandy
- 2 cups freshly brewed, dark roast coffee
Place the cinnamon stick, cloves, sugar cubes, and citrus peel in a medium-sized chafing dish. Heat the brandy in a small saucepan over medium heat. Remove the pan from the heat and very carefully ignite the brandy with a long match.
Pour the brandy over the spices in the chafing dish. Light the chafing dish and stir occasionally for 2 minutes, until the sugar cubes and all the sugar crystals have completely dissolved. Stir in the hot coffee; allow it to warm in the chafing dish with the spiced brandy for 1 minute. Extinguish the chafing dish flame and serve the hot café brulot.
This café brulot recipe makes 4 dessert servings.