Makes about 4 servings
This delightful after dinner beverage was created at Brennan's Restaurant in New Orleans. It makes a wonderful display for your guests when prepared at the tableside in a chafing dish.
1 orange peel
1 lemon peel
4 tablespoons Chef Paul Prudhomme's Sweetie Magic®
4 whole cloves
1 cinamon stick
2 ounces cognac
1 ounce Grand Marnier
2 cups strong black coffee (use a dark roasted coffee, freshly ground)
how to prepare
Place a 10-inch skillet over low heat. Add the orange and lemon peel, Sweetie Magic®, cloves, cinnamon stick, cognac and Grand Marnier. Stir until the sugar is dissolved. Continue to stir until the liquid is warm. Flame the mixture by lighting it with a kitchen lighter or a match. Pick up the peels with forks or tongs and ladle the flaming liquid over the peels, allowing it to run down the peels and back into the skillet. After flaming for about 1 minute, add the coffee slowly. Continue to stir until the flames die out. Using a small ladle, transfer the Café Brulot to demitasse cups and serve immediately.