Citizens, apologies for the delay in recent posts these last weeks, your beloved TFD has been crossing the continent in his never-ending quest to pursue ultimate cuisine!
My last post was for a unique amber-based tea from Lithuania, so I wanted to share another beverage-based recipe with you today! My old friend John Henson just mentioned he is visiting New Orleans for 2 weeks, so this post is for him! 😀
As much a ceremony as a drink, Café Brûlot has put the flaming touch on many New Orleans dinners.
Legend has it that the famous buccaneer Jean Lafitte originated this spectacular after-dinner drink. In French Brûlot translates as “burnt brandy”.
At Arnaud’s restaurant, my favorite old-school haunt when I’m in the Big Easy, a special Brûlot ladle that strains out spices is used to pour the drink into traditional tall, narrow Brûlot cups. You can frequently find sets of these special cups on eBay.
Needless to say, those who know me well are aware I can’t stand the taste or smell of coffee.
As such, I have modified the recipe to instead use strong black tea (I prefer this brand and style for the recipe) and adjusted the spices to include Ceylon cinnamon (a more delicate version of the usual spice) and added a touch of nutmeg as well. I call for VSOP cognac instead of brandy.
Basically, this is a chai-style tea with major attitude. 😉
I also microplane the citrus zests to maximize their flavor and remove any bitterness from the pith.
If you would like to make the classic recipe using coffee, visit the Arnaud’s restaurant site for their seminal version (which mine is based on). My friend Anshel took my advice and visited and he shot a phenomenal video of how they make it – watch it here.
Battle on – the Generalissimo
The Hirshon New Orleans Thé Brûlot
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