The act of setting a drink aflame feels like a conjuring. It is a spectacle suited for the deepest part of winter when the nights are long and the house feels sealed against the cold. This coffee is not for waking up but for winding down.
We steep the brandy with the peel of an orange and whole spices. The cloves and cinnamon release their oils into the warming spirit. When lit, the blue flame consumes the harsh bite of the alcohol and caramelizes the sugar. Pouring the dark, hot coffee into the fire extinguishes the flame and marries the flavors into a rich, warming draft. It is best served in small cups to be sipped slowly while the room is dim.
The Recipe Yields: 4 servings | Prep time: 10 minutes | Cook time: 5 minutes
Ingredients
- 1 cup brandy
- Peel of 1 medium orange
- 6 whole cloves
- 4 whole allspice
- 2 small cinnamon sticks
- 3 tablespoons sugar
- 3 cups hot double-strength coffee
Instructions
- Infuse the Brandy In a 1-quart saucepan over medium heat, combine the brandy, orange peel, cloves, allspice, cinnamon sticks, and sugar. Heat the mixture until the brandy is hot to the touch but not boiling. This allows the sugar to dissolve and the spices to release their aroma.
- Ignite Pour the hot spiced brandy mixture into a warmed, heat-safe serving bowl. Carefully use a long match or lighter to ignite the brandy. Let it flame for 1 to 2 minutes. The fire burns off some of the alcohol and toasts the spices.
- Combine and Serve While the brandy is still flaming, slowly pour the hot coffee into the bowl. The liquid will extinguish the fire. Ladle the mixture immediately into cups, ensuring each serving gets a bit of the spiced aroma.
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Café Brûlot
Café Brûlot is a traditional New Orleans after-dinner drink that doubles as a spectacle. Brandy is steeped with orange peel, cinnamon, cloves, and sugar, then set aflame to caramelize before being extinguished with rich, double-strength coffee. It is a spicy, warming cocktail perfect for cold winter nights.
Ingredients
Instructions
Infuse the Brandy
-
In a 1-quart saucepan over medium heat, combine the brandy, orange peel, cloves, allspice, cinnamon sticks, and sugar. Heat the mixture until the brandy is hot to the touch but not boiling. This allows the sugar to dissolve and the spices to release their aroma.
Ignite
-
Pour the hot spiced brandy mixture into a warmed, heat-safe serving bowl. Carefully use a long match or lighter to ignite the brandy. Let it flame for 1 to 2 minutes. The fire burns off some of the alcohol and toasts the spices.
Combine and Serve
-
While the brandy is still flaming, slowly pour the hot coffee into the bowl. The liquid will extinguish the fire. Ladle the mixture immediately into cups, ensuring each serving gets a bit of the spiced aroma.
