Recipe for Café Brulot


3 teaspoon brown sugar
1 stick cinnamon
5 whole cloves
lemon peel, thinly slivered
orange peel, thinly slivered
2 slices lemon, cut thin
1 slice orange, cut thin
1/2 orange flavored liqueur
1/4 cup brandy
3 cups freshly brewed Luzianne Coffee with Chicory or CDM Coffee with Chicory


Combine sugar, cinnamon, cloves and peels in a chafing dish or medium size skillet. Heat until sugar begins to dissolve. Add fruit slices and liqueurs and heat. Fill a ladle half way with the liqueur mixture and carefully ignite. Add to remaining mixture in pan and flame, ladling to distribute flavors until flame dies. Add coffee: heat and serve in demitasse cups. Garnish with curls of lemon and orange peel if desired. Makes 6 servings.

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