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Brûlot in French means "spicy" or "burned" with sugar. The recipe for this famous blend of dark roast coffee with cognac or brandy, spiced with cinnamon and orange peel, is attributed to Dominique Youx, top lieutenant to the 18th-century Louisiana pirate Jean Lafitte. Traditionally, every household in New Orleans had a brûlot bowl--a silver or copper bowl that could be heated. The coffee was then made with much fanfare. We have simplified the method for a similar result.

Jim Folse
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
10 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully remove rind from orange and from lemon in a continuous strip using a vegetable peeler, making sure to avoid the white pithy part of the rind. Stud orange rind piece with 3 cloves. Stud lemon rind piece with 3 cloves.

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  • Combine Triple Sec, brandy, and cinnamon sticks in a medium saucepan over medium-low heat. Bring to a simmer. Ignite Triple Sec mixture with a long match. Carefully hold orange and lemon rinds with tongs over flames, turning frequently. Let flames die down; add orange and lemon rinds to Triple Sec mixture.

  • Pour coffee into one side of saucepan. Stir in juices. Discard rinds. Serve in demitasse cups.

Nutrition Facts

98 calories; calories from fat 1%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 12.1g; iron 0.1mg; sodium 4mg; calcium 3mg.
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