Café Brûlot
- 6 cups Black Coffee (Brewed at 1 Tbs. Coffee per 1 cup Water)
- 6 tsp. sugar
- 6 whole cloves
- 6 oz. (4 jiggers) brandy or Cognac, warmed
- 2 sticks cinnamon
- the peel of 1 small lemon (wash it first)
- the peel of ½ orange or satsuma (Wash it first)
This after-dinner preparation is usually made in a silver bowl about 10 inches in diameter.
- Pour boiling water into the bowl and let it heat; then pour the water out and dry the bowl.
- Into the warm bowl, put the sugar, cloves, brandy, cinnamon, and lemon and orange peels; stir lightly.
- Lower the lights in the room. Very carefully touch a flame to the mixture. The brandy will flame readily if the bowl and the brandy have been warmed. Let it burn only 15 to 20 seconds, stirring the mixture with a ladle.
- Pout the coffee down the side of the bowl, stirring all the while.
- Ladle into demitasse cups and enjoy immediately.
6 to 10 servings