Tag Archives: Coffee

Blue Bell’s “Mocha Madness”

8 Feb


BRENHAM – There’s something brewing at Blue Bell that’s sure to awaken your taste buds – Mocha Madness Ice Cream.

Mocha Madness Ice Cream is a rich coffee ice cream containing roasted pecan halves and chocolate chips, surrounded by a smooth caramel sauce.

“It’s a strong and distinct flavor, which is just right for a coffee based ice cream,” said Paul Kruse, Blue Bell CEO and president. “The caramel sauce and chocolate chips add a sweetness that balances the ice cream perfectly. We also added the pecans to give it a bit of a crunch.”

This is the first new flavor to be released by Blue Bell this year. “We have a great line-up of flavors scheduled to debut in 2009,” Kruse said. “We’ve taken a look at trends in the ice cream industry and listened to our creative people here at Blue Bell to come up with several new flavors that we believe consumers will enjoy.”

Mocha Madness Ice Cream is available in a half gallon and also pint size. “We normally do not offer our ice cream in the pint size when it is first introduced,” Kruse added. “However, there are people who prefer a smaller portion. And, the pint size is perfect if you want to sample the flavor before purchasing the larger carton. But of course if you want to indulge, you can find it in a half gallon as well.”

For an additional jolt of flavor, try Coffee Ice Cream also in stores now.


Warm Up & Wake Up with Cafe Brulot

11 Dec

What could be more sublime than to taste
the delights of heaven while beholding the
terrors of hell?” 

— John Ringling of circus fame, on tasting café brulôt


The ceremonial rite of preparing café brulôt was developed from the custom of French bon vivants who liked to poise a spoon holding a sugar lump drenched in cognac over a demitasse of dripped coffee. This was set alight and kept burning until just before the sugar began to caramelize, then it was lowered into the cup. In 1890, Jules Alciatore of Antoine’s conceived the idea of placing the brandy in a dish with lemon peel, lumps of sugar, and spices then adding fireworks. Sometimes, the café brulôt was served in a hollowed out orange skin, the rind adding piquancy to the spicy drink. Later, the drink later became a popular way to disguise alcohol during Prohibition. 

“Usually you have café brulôt after a big
meal where you’ve already had drinks,
several bottles of wine and possibly even
champagne. By the time you’ve drunk the
brulot, you’re wide awake and dead drunk
at the same time.”

Jon Newlin, New Orleans gastronome & bon vivant


1 stick of cinnamon
6 whole cloves
1 orange peel, taked from the orange in one long piece
1/4 cup thinly slivered orange peel
1/4 cup thinly slivered orange peel
2 tablespoons sugar
1/2 cup brandy
2 Tablespoons orange flavored liquor
3 cups hot, strong black coffee

Combine cinnamon, cloves, slivered citrus peels, and sugar in a chafing dish or a cafe brulot bowl over low heat.  Muddle together as sugar dissolves.  Add brandy and orange liquor and increase the heat.  Mix well.  Light the mixture on fire.  Ladle the flaming mixture down the intact orange peel for a more exciting presentation.  Add hot coffee to flaming mixture and serve in cafe brulot cups or demi-tasse cups.

The Southern Food and Beverage Museum
has a cafe brulot bowl and cups on display in its Louisiana Exhibit.  Reproductions of Antoine’s Restaurant 1890’s  Café Brulôt cups with the devil design can be found at Adler’s website.  Café Brulôt can be served any time of the year and waiters actually put the flame on the tablecloth.  Some waiters serving Café Brulôt can write a patron’s name in flaming liquid on the tablecloth.  To hear Galatoire’s waiter Gilberto Eyzaguirre’s oral history with the Southern Foodways Alliance, click here.