Iced Cafe Brulot Floats With Frozen Yogurt Food

CAFE BRULOT

Steps:

• Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

ICED CAFE BRULOT FLOATS WITH FROZEN YOGURT

Steps:

• Brew enough coffee to make 12 oz (1 1/2 cups), adding the spices to the ground coffee before brewing.
• Transfer spiced coffee to a container and chill until cold.
• Muddle 2 teaspoons sugar with 2 orange and 2 lemon strips in a cocktail shaker using the handle of a wooden spoon.
• Add 2 Tablespoons Triple Sec, 2 Tablespoons Brandy, 3/4 cups prepared coffee & ice cubes; shake well.
• Assemble floats by scooping 1/4 cup frozen yogurt into each of 2 goblets, then top with strained coffee mixture.
• Finish with a splash of club soda and a twist of citrus peel; serve at once.
• Repeat procedure with remaining ingredients to make 2 more floats.

MICHAEL'S CAFé BRULOT

Steps:

• 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.