Cafe Brulot
PREP TIME:15 Minutes

In New Orleans, Cafe Brulot is often served. Brulot in French means spicy or burned with sugar. The recipe for this famous blending of dark roasted Creole coffee with cognac or brandy and vermouth, spiced with cinnamon and orange peel is attributed to Dominique Youx, top lieutenant to the pirate, Jean Lafitte.


  • 1 lemon
  • 1 orange
  • 6 whole cloves
  • 2 small cinnamon sticks
  • 1 1/2 ounces triple sec
  • 1 ounce brandy
  • 1 1/2 cups cafe noir

Every household in early New Orleans had its brulot bowl on the buffet. A brulot bowl is any silver or copper bowl that can be heated with sterno or candle flames from the bottom. Over your brulot bowl, peel lemon in one continuous motion so that the peel is a long spiral. Any juice from the lemon should fall directly into the bowl. Peel orange in the same fashion. Once peeled, insert cloves into the orange and lemon peels at one inch intervals. Into the brulot bowl, place cinnamon stick, triple sec and brandy. Place a sterno or candle under the bowl and bring the liquid to a slight simmer, stirring constantly. Once the liquor is simmering, carefully ignite using a kitchen match. A ribbon of golden blue flame may be achieved by ladling the liquors into the air above the bowl. While the liquor is flaming, hold the lemon and orange peels in the heat to "cook out" the flavor. Slowly add hot coffee, pouring around the edges of the bowl so that the sizzling sound may be heard. Continue stirring until flame dies out. Squeeze a small amount of orange and lemon juice into the bowl to naturally sweeten the coffee. Ladle hot brulot into hot demi-tasse cups.

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