By gently warming the brandy and spices on the stove rather than setting them aflame, this version of Café Brûlot brings out the same aromatic oils and deep, smooth flavors in a controlled way. The result is a cozy, sophisticated after-dinner drink that feels indulgent yet approachable.
Yield: 4 servings
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 1 orange (peel cut into a long spiral or wide strips)
- 6 whole cloves
- 1 cinnamon stick (about 3 inches long)
- ¼ cup brandy or cognac
- 3 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
- 3 cups strong, hot black coffee
- 1 tablespoon sugar
- Whipped cream
- Ground cinnamon, for garnish
Preparation
Step 1
In a small saucepan, combine the orange peel, cloves, and cinnamon stick. Add the brandy, orange liqueur, and sugar.
Step 2
Heat gently over low heat for about 5 minutes. Do not boil; the goal is to release the citrus oils and spice aromas into the liquid.
Step 3
Pour the hot coffee into the pan with the spiced brandy mixture. Stir gently to combine all the flavors.
Step 4
Strain the mixture into demitasse cups or heatproof mugs to remove the spices and peel. Top with whipped cream and ground cinnamon.