Café brûlotTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:59.1 kcal
Proteins:0.3 g
Fats:0.1 g
Carbohydrate:4.2 g
Fibers:1.7 g
Sugar:2.2 g
Cholesterol:0 mg
Sodium:2.8 mg
Calcium:10.5 mg
Energy:153 kcal
Proteins:0.8 g
Fats:0.2 g
Carbohydrate:10.9 g
Fibers:4.4 g
Sugar:5.6 g
Cholesterol:0 mg
Sodium:7.3 mg
Calcium:27.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
8
cloves
2
cinnamon stick
750
ml
strong coffee
1
lemon - the zest in a single spiral
20
ml
sugar
90
ml
brandy
METHOD
- Put the cinnamon, cloves, lemon peel, sugar, and brandy in a fireproof bowl and heat on open flame.
- When the brandy is hot, but not boiling, bring the bowl to the table and ignite with match.
- Use a ladle to stir and pour the liquid around the bowl for 2 minutes.
- Pour the hot coffee into the flaming brandy and ladle the mixture into demitasse cups.
CHEF'S NOTES
This traditional post-dinner libation is the perfect ending to a memorable meal at some of New Orleans’ most historical dining establishments. Café Brulot Diabolique, or “Devilishly Burned Coffee,” was invented at Antoine’s Restaurant by Jules Alciatore, the son of the restaurant’s founder and became especially popular during the Prohibition as a means of concealing alcohol.
Today, the drink is found at only a few restaurants, such as Antoine’s, Galatoire’s and Arnaud’s. The preparation is a spectacle in itself – all ingredients are artfully combined tableside in ornate bowls. Once the alcohol is added, the waiter adds flame to the concoction, ladling the flaming liquid into cups and in some cases, onto the table to create a fiery display (don’t try it at home!). Dining in New Orleans is hardly ever ordinary, and ordering Café Brulot is the perfect way to ensure an exciting finale to an amazing meal.
Tips
To pour a hot liquid into a glass, first place a spoon in the glass then pour the liquid over the spoon in order to prevent the glass from cracking.
You can replace the lemon zest by an orange zest.
