Cafe Brulot Café Brûlot Diabolique Recipes

MICHAEL'S CAFé BRULOT

Steps:

• In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

CAFE BRULOT

Steps:

• In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
• In a small saucepan heat brandy until it almost simmers.
• Remove from heat and ignite.
• Pour over mixture in blazer pan.
• Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

NEW ORLEANS CAFE BRULOT

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.

CAFé BRULOT

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.

CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)

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.