Serves: 8
Total Calories: 28
Remove orange peel in one continuous spiral, scraping off as much white pith as possible. Reserve orange for another use. Combine orange peel, cloves, cinnamon, and brandy in a bowl or 2-cup measure. Let stand 2–3 hours. Pour brandy with orange peel and spices over sugar in a chafing dish. Ignite brandy carefully. Pour in the hot coffee gradually to extinguish the flame. Ladle into demitasse cups.
This Café Brûlot recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
