Cafe Brulot (Café Brûlot Diabolique)

Ingredients

• 8 cups dark-roast coffee and chicory blend (freshly brewed)
• 2 tablespoons dried orange peel or oranges, zest of, finely grated
• 1 teaspoon dried lemon peel or lemon, zest of, finely grated

• 4 (3 inch)  cinnamon sticks, broken into small pieces
• 1 teaspoon whole coriander seed or 2 allspice berries
• 1 large bay leaf
• 1/8 teaspoon whole cloves (about 6 whole cloves)
• 1/2 cup pecan halves
• 2 tablespoons brown sugar
• 3/8-1/2 cup cognac or other brandy
• 1/2 cup Grand Marnier or triple sec

Directions

1. 1

   Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.

2. 2

   Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.

3. 3

   Place dish directly over heat source with the flame on low; add Cognac and liqueur.

4. 4

   Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).

5. 5

   Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.

6. 6

   As flame begins to subside, slowly stir in coffee.

7. 7

   Ladle coffee into brulot cups or coffee cups, and serve hot.

8. 8

   Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.