Classic Café Brûlot

Ingredients

• 3 cupsstrong brewed dark-roast coffee (chicory blend if available), hot
• 1/2 cupbrandy or cognac
• 1/4 cuporange liqueur (such as triple sec)
• 3 tbspgranulated sugar
• 1orange, peel removed in a long spiral, studded with 8 whole cloves
• 1lemon, peel removed in a long spiral
• 2cinnamon sticks

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Brew the coffee and keep it hot.

2. 2

   In a heatproof chafing dish, saucepan, or brûlot bowl set over very low heat, combine the brandy, orange liqueur, sugar, orange peel with cloves, lemon peel, and cinnamon sticks.

3. 3

   Warm the mixture gently, stirring to dissolve the sugar, but do not let it boil.

4. 4

   Carefully ignite the warmed spiced brandy with a long lighter or match — stand well back, as the flame can be tall. Ladle the flaming liquid up and pour it back down repeatedly (traditionally done in front of guests) to caramelize the citrus oils and bloom the spices, about 30–60 seconds.

   ⏱Start 0:30
5. 5

   Once the flames die down on their own, pour the hot coffee into the spiced brandy mixture and stir to combine.

6. 6

   Ladle immediately into small, heatproof demitasse cups or mugs and serve at once.

7. 7

   Safety note: always work over a heatproof surface away from flammable items, never pour alcohol directly from the bottle into flame, and keep a lid or damp towel nearby to smother the flame if needed.