This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine's. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup Cognac or brandy
1/4 cup orange zest
2 tablespoons sugar
2 tablespoons Grand Marnier
3 whole cloves
2 cinnamon sticks
4 cups strong black coffee
whipped cream for garnish
Preparation
In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.
