Cafe Brulot

Recipe from Jean-Luc Deguines

Adapted by William Grimes

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Ingredients

Yield:1 serving
  • 1ounce Cognac
  • 1pinch dark-brown sugar
  • 4 to 5ounces hot coffee
  • 2ounces heavy cream, whipped enough to float, but not stiff
  • 1clove
  • 1long strip orange zest
  • 1long strip lemon zest
  • 1cinnamon stick
  • 1small piece candied orange peel
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

271 calories; 21 grams fat; 13 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 19 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pan, warm the Cognac.

  2. Step 2

    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.

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Credits

Adapted from Jean-Luc Deguines, Mark Hotel

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