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This is a traditional coffee drink from New Orleans,
where all the ingredients except the coffee are heated by being "flamed"
in a heat-proof bowl at the table; the flame is extinguished by pouring
the coffee into the bowl. Except for the dramatic visual effects, this
recipe achieves the same flavor with less fuss. Ingredients :
Serves 4 |
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Method :
Gently heat the brandy or rum, Cointreau,
sugar, cloves, cinnamon sticks and lemon or orange peel in a large
saucepan. Stir continuously to dissolve the sugar. Pour the black coffee, brewed at about 65
g per 1 liter of water by the filter or cafetiere method, into the
mixture. (A slightly darker-roast is best, as espresso would be too
overwhelming.) Stir and serve, ladling the mixture into
coffee cups. Garnish with a cinnamon stick and orange
rind, if you wish.
Tips : For greater visual impact,
ignite the brandy mixture just before the coffee is added. Slowly add
the coffee in a continuous stream, extinguishing the brandy mixture.
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