Prep 5 mins
Cook 5 mins
"Real, New Orleans-style coffee must be dark roast, brewed strong, and must include chicory. In fact, most of the coffee drunk in the Crescent City is a coffee-and-chicory blend". Some well-known local coffee-and-chicory brands are French Market (my personal favorite), Community Coffee, Cafe du Monde or Union. Brew your coffee in a drip coffeemaker only, and serve with half coffee and half scalded (NOT steamed!) milk. From www.gumbopages.com and posted for ZWT5.
- 6 tablespoons dark roast french market coffee (Coffee-with-chicory, New Orleans style)
- 6 cups water
- 6 cups milk
- sugar (optional) or other artificial sweetener (optional)
- Bring the water almost to a boil, to a temperature of 204-208 degrees F.
- Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
- Pour more water over the grounds until the upper pot container is full.
- Allow to drain, then repeat until all the water is used.
- Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
- Pour coffee into warmed large mugs, then add the milk.
- Add sweetener if desired and serve.
I used to love drinking coffee with chicory, but haven't for ages, so this was very good! I used decaf coffee and added chicory that I got from the health food store. Thanks! Made for the Epicurean Queens for ZWT 2009.
A very pleasant way to start the day. I usually don't have cream or sugar in my morning coffee, but I did so for the purpose of making this recipe. And I think it was a very nice way to enjoy my morning coffee. Made for ZWT5.
This brought back good memories of our trip to N'awlins a few years ago.Loved reliving this; Wish I could have had a beignet to accompany it. I ended up making it with a coffee I bought in Seattle.I sprinkled a bit of cinnamon on it( I guess that's a no-no)but I enjoyed. Thanks for posting this. I made it for ZWT5. Rita