1 T Brown sugar 1 Cinnamon stick 5 Whole cloves 1 Lemon rind,thinly slivered 1 Orange rind,thinly slivered 2 Thin slices lemon 1 Thin slice orange 1/2 c Orange-flavored liquer 1/4 c Brandy 3 c Louisiana coffee w/chicory Lemon rind curls Orange rind curls 1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or medium skillet; heat until sugar begins to dissolve. 2. Add citrus slices, liquer and brandy; heat. 3. Half fill a metal ladle with some of the hot liquid and carefully ignite. 4. Add to mixture in pan to ignite, ladling to distribute flavors. 5. When flame dies, add coffee; heat. 6. Serve in demitasse cups; garnish with curls of lemon and orange rind if desired.
How To make Cafe Brulot's Videos
Le Brûlot Charentais - Maison LABLANCHE
La Maison Lablanche vous propose de redécouvrir une tradition local, le Brûlot Charentais. Pour découvrir leurs produits retrouvez les sur leur site :
Vidéo réalisée par le studio DS Souchon
Café Brûlot Diabolique
Claimed to be developed in 1890s by Jules Alciatore, still served at New Orleans's Antoine's Restaurant. Looks like a show-off, tastes like a great treat.
Cafe Brulot | EASY TO LEARN | QUICK RECIPES
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New Orleans | Cafe Brulot Diabolique Presentation | + a Really Cool Water Feature
Took a trip to New Orleans to enjoy some great food, art, and a few storied New Orleans cocktails. During my tour, I happened upon a very dramatic presentation of the Cafe Brulot Diabolique (Devilishly Burned Coffee) as presented by Antoine’s + a super cool water feature I came across on Magazine St.
Link to post on my New Orleans Cocktail Tour:
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#kaffee #brulot Zutaten: Kaffee 120 ml Cognac 4 cl Orangenlikör 2 cl Zitrone x 1 Orange x 1 Zucker 15 g Zimtstange x 1 Nelken x 2 Schlagsahne
Der im Video verwendete V60 Kaffeefilterhalter:
Moderation: Marc Skribiak Kamera & Schnitt: Marc Skribiak & Dominik Paunetto
Der Kaffeekanal ist ein Projekt aus Heidelberg. Für Anfragen wendet euch bitte an hallo@derkaffeekanal.de
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Cafe' Brulot, Arnaud's
Arnaud's famous cafe brulot, in the French Quarter. They start with brandy, rum, and some liquors. Then they peel a fresh orange and stick a bunch of cloves into the rind. They rim the glasses with fresh lemon juice and sugar. They flambé the liquid and pour it over the orange peel. Then they add freshly brewed coffee with chicory. As they pour it in the glass they swirl it around a bit to caramelize some of the sugar, and garnish it with a lemon zest. Absolutely delicious! The guy to the left was being trained on how to do it. Compliments to our captain, Thomas. Sunday jazz brunch in the background.