Food Network: Cafe Brulot

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Cafe Brulot
Recipe courtesy Emeril Lagasse, 2001

Ingredients
1 orange peel, cut into 1 by 1/8-inch strips, plus 1 orange, peel cut
into 1 long, intact spiral
1 lemon peel, cut into 1 by 1/8-inch strips
4 sugar cubes
6 whole cloves
1 (2-inch) cinnamon stick
1/2 cup orange flavored liqueur
2 cups hot, freshly brewed, strong black coffee

Directions
Light the burner under a brulot bowl or chafing dish and adjust the
flame to low. Into the bowl place the orange and lemon peels, sugar, cloves, cinnamon stick and
orange liqueur. Cook for 1 to 2 minutes, stirring constantly with a long-handled ladle, to dissolve
the sugar and warm the ingredients.
When the mixture is warm, stir in the hot coffee, and ignite with a match.

Quickly, while the mixture is still flaming, hold the spiraled orange peel with the prongs of a fork
over the bowl, and ladle the flaming coffee mixture down the peel several times into the bowl for a
spectacular presentation.
Ladle the Cafe Brulot into brulot or demi-tasse cups, being careful to leave the flavorings (peels,
cloves, cinnamon) in the bowl. Serve immediately while hot.
The coffee is prepared in and served from a special decorative bowl positioned over a flame, and the
finale consists of the flaming coffee being ladled down a long spiral of orange peel back into the
bowl. A Brulot ladle is specially designed with a small strainer at the end so that the bits of
peel, cloves and cinnamon do not get served to guests. The finished beverage is served in tall,
thin, footed mugs, often decorated with a full-length portrait of the devil, reference to the
drink's other name, "Cafe Diabolique" or "Devil's Coffee," perhaps so named for the punch it
packs!