Café Brûlot Image Used Under Creative Commons License From Flickr.com
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! :D
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.
Battle on – the Generalissimo
Ingredients
- 1 inch stick of Ceylon cinnamon
- 6 whole cloves
- ½ whole nutmeg, cut into pieces
- 3 tablespoons microplaned orange peel
- ¼ cup microplaned lemon peel (TFD prefers Meyer lemon)
- 3 sugar cubes
- ½ cup VSOP cognac
- 2 tablespoons Curaçao
- 3 cups hot, strong black tea
- 1 long, fireplace match
Instructions
- In a copper Brûlot bowl (greatly preferred) or chafing dish, combine the cinnamon, cloves, nutmeg, citrus peels and sugar cubes. Place over medium heat and crush together, using the back of a large ladle.
- Add the brandy and Curaçao to the ladle, light with a long match, and then pour the flaming liqueurs into the pan. Stir thoroughly and simmer, stirring to dissolve the sugar.
- As the flames begin to die out, gradually add the tea. Ladle into Brûlot or demitasse cups (each of which should have a small piece of lemon zest in them), leaving the spices and citrus peels behind and serve at once.
- Flambé Showmanship
- As part of a never-ending show, Arnaud’s waiters peel a long, continuous curl of orange peel (still attached to the orange) and stud it with cloves every inch in a zig-zag pattern.
- The curl is held over the Brûlot bowl and flaming brandy is poured from a ladle, down the spiral and into the bowl.
