Café Brulôt

  • 1 lemon
  • 1 orange
  • 6 whole cloves
  • 2 small cinnamon sticks
  • 1 ½ ounces triple sec
  • 1 ounce brandy
  • 1 ½ cups black coffee (preferably coffee and chicory)

You may use a brulôt bowl or a regular pot. A brulôt bowl is any silver or copper bowl that can be heated with sterno or candle flames from the bottom.

Over your brulot bowl or pot, 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. Place cinnamon stick, triple sec and brandy into the brulôt bowl or pot. Place a sterno or candle under the bowl or light the flame under the pot on the stove 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.

Recipe courtesy Chef John Folse.