Cafe Brulot
Print This Recipe
This recipe is from The Betty Furness Westinghouse Cookbook - 1954.
If you have a pretty silver bowl, or a chafing dish, and wish to dress up your party, you might try this delicious concoction. (If you have been in New Orleans, you have probably already been exposed to this treat.)
INGREDIENTS
1 small stick cinnamon
6 whole cloves
1 medium sliver of lemon peel
1 medium sliver of orange peel
6 to 8 lumps sugar
6 ounces brandy, or 4 ounces brandy and 2 ounces rum
3 cups double strength coffee, very hotMix all ingredients excepting coffee in silver bowl or chafing dish. Heat and set afire with lighted match. Stir with silver ladle until sugar is dissolved, and liquor well blended through the ingredients. Slowly pour hot coffee over mixture. Serve in demitasse cups.
Serves 6 to 8