Our first recipe inspired by our trip to New Orleans: Café Brulot. Café Brulot is a spectacular experience, or so we’ve heard. Our version is a bit more subdued. We’ve made ours into a latte and left out the part where they light it on fire. This recipe is enough for two giant cups. After all isn’t that the way coffee should be served?
Zest of one orange
Two cinnamon sticks
8 whole cloves
2 T sugar
3 oz cognac
1 ½ c milk
3 c hot, strong, black coffee (we like chicory coffee made in our French press)
Whipped cream
Heat the first six ingredients in a medium saucepan until hot but not boiling. Remove from heat and add the coffee. Strain well and serve in extra large mugs with a dollop of whipped cream.
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