Diablo Coffee Recipes

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CAFE DIABLO



Cafe Diablo image

Make and share this Cafe Diablo recipe from Food.com.

Provided by Teddi2

Categories     Beverages

Yield 1 serving(s)

Number Of Ingredients 10

8 cups water, Cold
1/3 cup dark brown sugar, Packed
1/2 ounce baking chocolate, Fine Chop
2 whole cloves
1 cinnamon stick, broken In 1/2
1 cup regular grind coffee, Dry
1 teaspoon vanilla
1/4 cup brandy
to taste whipped cream
8 tablespoons coffee liqueur

Steps:

  • Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes.
  • Stir in coffee. Remove from heat; cover and let stand 5 minutes.
  • Stir in vanilla.
  • Strain coffee through 4 thicknesses of cheesecloth.
  • Keep hot in saucepan after straining.
  • Heat brandy just until warm in small, long-handled saucepan.
  • Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
  • Pour coffee into cups or mugs.
  • Top each with whipped cream and 1 Tbsp liqueur.
  • Garnish with cinnamon stick, if desired.

CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)



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

CAFE DIAVOLO



Cafe Diavolo image

This is a nice dessert or after dinner drink combining coffee, rum and amaretto. Cooking time includes time for allowing the gelatin to set.

Provided by kzbhansen

Categories     Beverages

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons unflavored gelatin
3 1/4 cups cold water
4 tablespoons instant coffee
1 cinnamon stick
3 cloves, whole
1/2 cup sugar
1 dash salt
3 tablespoons rum
2 tablespoons Amaretto

Steps:

  • Soften gelatin in 1/2 Cup of the water and set aside.
  • Combine remaining water and the next 5 ingredients in saucepan, bring to a boil and simmer for 5 minutes.
  • Remove the spices and add the gelatin, stir until dissolved.
  • Stir in rum and amaretto.
  • Pour into individual serving glasses.
  • Chill until firm.
  • Serve with a puff of whipped cream.

Nutrition Facts : Calories 145.4, Sodium 51.6, Carbohydrate 27.2, Sugar 25, Protein 3.6

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