Café Brulot is a classic New Orleans cocktail that combines coffee, brandy, citrus, and spices. It is a popular after-dinner drink and is often served during special occasions. This flaming cocktail is sure to impress your guests and is perfect for a cold winter night or a special celebration.
Here are our top 8 tried and tested recipes!
CAFE BRULOT
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.
CAFE BRULOT
Brulot means "burnt brandy" in French. Special fireproof brulot bowls were important tableware in fine New Orleans homes during the 1800s. For a dramatic effect, the lights were dimmed before the mixture was flamed and the coffee added to it. I have not made this (as yet) so the time is a guess.
Provided by Annacia
Categories Beverages
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
- In a small saucepan heat brandy until it almost simmers.
- Remove from heat and ignite.
- Pour over mixture in blazer pan.
- Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.
CAFE BRULOT
Steps:
- In a pan, warm the Cognac.
- In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 25 milligrams, Sugar 2 grams, TransFat 0 grams
BANANAS FOSTER BEIGNETS WITH CAFE BRULOT CREME ANGLAISE
Provided by Bobby Flay
Time 3h
Yield approximately 30 beignets
Number Of Ingredients 20
Steps:
- For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour.
- Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
- Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes.
- Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
- For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour.
- In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
- Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.
MICHAEL'S CAFé BRULOT
Categories Coffee Alcoholic Orange Brandy Triple Sec Winter Tailgating Cinnamon Clove Drink
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.
NEW ORLEANS CAFE BRULOT
This recipes has been submitted for play in ZWT9 - Cajun/Creole. The recipe is from cookbook: Cajun Cooking by Better Homes and Gardens. Chicory makes dark, rich Louisiana coffee special. In the 1800's, cafe brulot bowls, ladles and cups were traditional wedding presents for New Orleans brides.
Provided by Baby Kato
Categories Beverages
Time 10m
Yield 4 4 oz serving
Number Of Ingredients 7
Steps:
- In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
- In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
- Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee .
- Pour into mugs and enjoy.
CAFé BRULOT
Categories Coffee Hot Drink Alcoholic Citrus Spice Brandy Triple Sec Winter Bon Appétit Drink
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except coffee in large skillet. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Strain liquid into large glass measuring cup. Divide liquid equally among 8 demitasse cups and serve.
NEW ORLEANS CAFE BRULOT
This recipes had been submitted for play in ZWT9 - Cajun/Creole from Cookbook: Cajun Cooking by Better Homes and Gardens. Chicory makes dark, rich Louisiana coffee special. In the 1800's, cafe Brulot bowls, ladles and cups were traditional wedding presents for New Orleans brides.
Provided by Baby Kato
Categories Hot Drinks
Time 5m
Number Of Ingredients 7
Steps:
- 1. In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
- 2. In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
- 3. Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee.
- 4. Pour into mugs and enjoy.
Tips:
- Choose a Good Base Liquor: Select a high-quality brandy or cognac as the base liquor for the best flavor.
- Use Fresh Citrus: Freshly squeezed orange and lemon juice add a bright, vibrant flavor to the Cafe Brulot. Avoid using bottled or store-bought citrus juice.
- Include Spices and Herbs: The combination of cinnamon, cloves, and nutmeg adds warmth and complexity to the Cafe Brulot. Additionally, you can experiment with other spices like star anise or cardamom.
- Use a Heavy Saucepan: A heavy saucepan helps distribute heat evenly and prevents the mixture from burning.
- Simmer Over Low Heat: Simmering the mixture over low heat allows the flavors to develop and blend without evaporating the alcohol too quickly.
- Serve Hot: Cafe Brulot is traditionally served hot, so it's essential to keep it warm until ready to serve. You can use a fondue burner or a chafing dish to keep the Cafe Brulot warm on the table.
Conclusion:
Cafe Brulot is a classic New Orleans after-dinner drink that's perfect for special occasions. With its combination of brandy, citrus, spices, and coffee, it's a flavorful and aromatic beverage that's sure to impress your guests. So next time you're looking for a unique and elegant way to end a meal, give Cafe Brulot a try!
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