Devil's Coffee is a traditional beverage enjoyed in various regions of Latin America, especially in countries like Mexico and Colombia, where coffee is an essential part of the culture. Its name, "Devil's Coffee," refers to the combination of coffee with flaming liquor, which gives it a special and striking touch. Although in other countries this preparation may be known by different names, such as "Café Brûlé" in some areas, the concept remains the same: a hot, aromatic drink with a stunning alcoholic touch that is lit at the moment of serving.
Its origins are linked to the European custom of flaming drinks, which over time merged with the Latin American coffee tradition. Taking advantage of the region's rich coffee and the delicious blend of spices, Devil's Coffee is a perfect example of how culinary traditions adapt and evolve in different countries, giving rise to recipes that preserve the soul of the local identity.
How to prepare Devil's Coffee
To begin, heat water, brown sugar, baking chocolate, whole cloves, and a cinnamon stick in a 3-liter saucepan until it boils.
Next, reduce the heat and simmer, uncovered, for 15 minutes so the flavors integrate well.
Then, add the regular ground coffee, stirring constantly, and remove the saucepan from the heat.
Cover the preparation and let it rest for 5 minutes so the coffee infuses perfectly.
Incorporate the vanilla by stirring gently and strain the coffee through 4 layers of cheesecloth, making sure to extract all the aromas.
Keep the coffee warm in the saucepan after straining while you prepare the liquor.
In a small saucepan with a long handle, heat the brandy until it is warm and then remove it from the heat.
Ignite the brandy and carefully pour it over the coffee, allowing the flame to extinguish naturally.
Once the flame is out, stir to mix the ingredients well and serve the coffee in cups or mugs.
Finally, garnish each serving with whipped cream and a tablespoon of coffee liqueur. If desired, add a cinnamon stick to give it a special aroma.
