Iced Cafe Brulot Floats With Frozen Yogurt Recipes

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.

Steps:

• Scoop frozen yogurt into 8 tall glasses.
• Fill glasses with sparkling water.

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.

Steps:

• Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee. Chill for 2 hours. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Steps:

• In a pan, warm the Cognac.
• In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.