Welcome, coffee lovers everywhere. Today, I have some special coffee recipes, including some for flaming drinks like Café Brulot and Mexican Flaming Coffee.
Flaming foods are special and always spectacular, just start with hot food and an 80-proof liquor such as rum, brandy or a fruit-flavored liquor and ignite carefully -- long matches recommended.
The alcohol burns off, but the flavor remains. Dim the lights and you are set for another hit!
Any drink with alcohol should be consumed in moderation.
24 sugar cubes or 1/2 cup of sugar
6 whole cloves
5 sticks cinnamon
peel of 1 medium orange, cut in a spiral
1/2 cup brandy
1/3 cup instant coffee
3 cups boiling water
Heat sugar cubes, cloves, cinnamon, orange peel and brandy in chafing dish or shallow pan, just until warm. Ignite brandy-spice mix. After brandy flames, gradually add the hot coffee. Makes about 9, 1/3-cup servings
Spiced brandy can be heated in a saucepan, and then transferred to heatproof dish to flame.
Mexican coffee (recipe below)
1/4 cup brandy
4 tablespoons coffee-flavored liqueur
6 cups warm water
1/2 cup brown sugar
1/2 cup regular grind coffee
1 tablespoons chamomile tea
1/2 ounce unsweetened chocolate
2 whole cloves
2 tablespoons ground cinnamon
1/2 teaspoon vanilla
Heat brown sugar in 3-quart saucepan over low heat, stirring constantly until sugar is melted. Stir in coffee, tea, chocolate, cloves and cinnamon. Add water. Heat to boiling then reduce heat and simmer, uncovered for 15 minutes. Stir in vanilla. Strain coffee into pot through two thicknesses of cheesecloth and keep hot.
Heat brandy in small, long-handled pan until just warm; ignite and pour, while flaming, over coffee. Pour coffee into four heatproof glasses or cups. Top each with whipped cream and a tablespoon of liqueur. Garnish with cinnamon. Makes six servings.
Use a tablespoon of anise-flavored liqueur per cup of coffee.
Cafe Au Lait
1-1/2 cups ground coffee
6 cups water
6 cups milk
Make coffee. Heat milk. Pour equal amounts of hot coffee and hot milk simultaneously from separate pots into each cup. Makes 16, 3/4 cup servings.
This coffee is delicious served with croissants and preserves.
1 gallon apple cider
2 teaspoons whole allspice
2 teaspoons whole cloves
2, 3-inch sticks cinnamon
2/3 cups sugar
orange slices, studded with whole cloves
Heat cider, allspice, cloves, cinnamon and sugar to boiling. Reduce heat, cover and simmer for 20 minutes. Strain into heatproof punch bowl. Float orange slices in bowls. Makes 32, 1/2-cup servings.
Make every day special,