Café Brûlot
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife
2
Stud orange zest with cloves
3
Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar
4
Warm through over medium heat, stirring
5
Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up)
6
While flames subside, slowly pour in hot coffee
7
Ladle into small cups (preferably demitasse)
8
Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife
9
Stud orange zest with cloves
10
Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar
11
Warm through over medium heat, stirring
12
Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up)
13
While flames subside, slowly pour in hot coffee
14
Ladle into small cups (preferably demitasse)