- 1 orange
- 1 lemon
- 12 cloves
- 3 cinnamon sticks
- 2 ounce brandy
- 2 ounce orange liqueur
- 6 cup brewed french roast coffee
Carefully carve the peel from the orange in a continuous coil fashion.
Cut the lemon into 1/4 inch twists and set aside.
Stud the orange peel with the cloves and set aside.
Note: While not as striking a presentation, the home cook may simply cut the peel from the citrus fruits and remove the pith, instead of cutting peel into elaborate coils.
The pieces of orange peel may then be studded with the cloves.
In a small saucepot, combine all ingredients, except coffee, over low heat to allow the ingredients to heat (this will help with igniting the liquor) and the flavors to marry.
Once the ingredients are heated, pour them into a brulot bowl or a stainless steel bowl that has a flat bottom.
Using a fork, hold the studded orange coil (or speared pieces of orange rind) over the brulot bowl.
Ignite the liquor by holding a match to a ladle full of the liquor.
Once the ladle is lit, slowly lower it to the liquor in the bowl.
Stir the flaming liquor with the ladle and ladle the liquor over the orange coil (or pieces) you are holding over the bowl.
The flame will spiral down the coil of orange peel and cloves back into the bowl.
Slowly pour in the coffee while stirring to extinguish the flame.
Ladle small amounts of the aromatic coffee mixture into demitasse cups.
New Orleanians still enjoy this traditional Creole brew, which pairs strong coffee, spices, orange peels and lemon peels and a very generous dose of brandy, served in delicate demitasse cups.
The fiery concoction gives everyone just a bit of a lift at the end of a hearty Reveillon meal.