Cafe Brûlot

First make a very black, very strong coffee (I use espresso, Cs). In a rechaud vessel, mash the cinnamon sticks, cloves, orange and lemon zest, and sugar bits. Add the cognac and Cointreau, mix everything together and flambé. Be careful: the flame can rise very high. While flambéing, mix the ingredients well until the sugar is completely dissolved. Gradually add the coffee, continuing to stir until the flame goes out. This cafe brûlot has become famous through “Brennan’s Restaurant” in New Orleans.

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