Café Brûlot

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If you prepare this at the table, it is even more festive—ladling flaming coffee into cups is a showstopper. Remove zest with a paring knife, avoiding any white pith.

  • 8Servings


  • 8 sugar cubes
  • 1 small stick cinnamon
  • 1/2 tsp. whole cloves
  • 1/2 cup brandy or bourbon
  • 3 cups hot, freshly brewed dark roast coffee, preferably with chicory


Rub sugar cubes with orange and lemon zest. Place sugar cube in each of 8 demitasse cups or small mugs.

Heat cinnamon stick, orange and lemon zests, cloves and brandy together in chafing dish. Flame mixture by igniting with a long match, and carefully add hot coffee. Stir, and ladle mixture into prepared cups.

Nutrition Information

  • Calories: 50
  • Carbohydrate Content: 3 g
  • Fiber Content: 3 g
  • Sugar Content: 5 g