Ingredients
Peel of 2 lemons
Peel of 1 orange
6-inch cinnamon stick, broken in half
10 whole cloves
6 teaspoons sugar
3/4 cup brandy
1/4 cup Mandarine Napolean liqueur
1/4 cup white Curacao
3 cups hot strong coffee made in the Creole manner
Directions
- Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.