Cafe Brulot Diabolique recipe
information
This punch can be made in a saucepan but it looks far more dramatic when made at the table. Use any deep, heat resistant bowl but a silver bowl is traditional.
ingredients
8 cloves
1 stick, cinnamon
1 vanilla pod
thinly pared rind of 1 orange
thinly pared rind of 1 lemon
45 g (3 tbsp) sugar
150 ml (1/4 pt) brandy
1 1/2 pt hot coffee
75 ml (5 tbsp) Cointreau
1 stick, cinnamon
1 vanilla pod
thinly pared rind of 1 orange
thinly pared rind of 1 lemon
45 g (3 tbsp) sugar
150 ml (1/4 pt) brandy
1 1/2 pt hot coffee
75 ml (5 tbsp) Cointreau
method
1. Put the cloves, cinnamon, vanilla, orange and lemon rind and sugar into a bowl.
2. Pour the brandy into a warmed ladle a little at a time and heat gently. Ignite it and pour over the ingredients in the bowl. Stir gently.
3. Slowly add the hot coffee and stir until the flames disappear.
4. Add the Cointreau and serve in small, warmed cups.
2. Pour the brandy into a warmed ladle a little at a time and heat gently. Ignite it and pour over the ingredients in the bowl. Stir gently.
3. Slowly add the hot coffee and stir until the flames disappear.
4. Add the Cointreau and serve in small, warmed cups.
serving amount
serves 6 - 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
