Café Brûlot

Ingredients

• 2 tablespoons brandy 
• 2 sticks cinnamon (3-inch)
• 1  optional: lemon 
• 1 teaspoon juice of lemon fresh
• 1  cranberry-orange relish 
• 2 tablespoons orange juice fresh
• 5 cups strong coffee decoction hot brewed
• 1.3 cups triple sec orange-flavored ( liqueur)

Equipment

• sauce pan
• tongs
• peeler

Directions

1. Carefully remove rind from orange and from lemon in a continuous strip using a vegetable peeler, making sure to avoid the white pithy part of the rind. Stud orange rind piece with 3 cloves. Stud lemon rind piece with 3 cloves.
2. Combine Triple Sec, brandy, and cinnamon sticks in a medium saucepan over medium-low heat. Bring to a simmer. Ignite Triple Sec mixture with a long match. Carefully hold orange and lemon rinds with tongs over flames, turning frequently.
3. Let flames die down; add orange and lemon rinds to Triple Sec mixture.
4. Pour coffee into one side of saucepan. Stir in juices. Discard rinds.
5. Serve in demitasse cups.