📝 About This Recipe
Transport yourself to the French Quarter with this authentic brew, where the deep, chocolatey bitterness of roasted chicory root meets the bold punch of dark roast coffee. This tradition began as a necessity during the Civil War blockade but evolved into a beloved cornerstone of Creole culture, offering a smoother, less acidic profile than standard coffee. When served 'au lait' style with scalded milk, it creates a velvety, comforting experience that is the soul of Louisiana breakfast.
🥗 Ingredients
The Coffee Base
- 3/4 cups Dark Roast Coffee Beans (French Roast or Italian Roast preferred; coarsely ground)
- 1/4 cups Roasted Chicory Root (Granulated and roasted)
- 4 cups Filtered Water (Cold and fresh)
- 1 pinch Salt (To cut bitterness and enhance sweetness)
The Milk (Au Lait)
- 2 cups Whole Milk (Full fat provides the best texture)
- 1/4 cups Heavy Cream (For extra richness)
- 1/4 teaspoon Vanilla Bean Paste (Optional, for a modern aromatic twist)
Sweeteners and Accoutrements
- To taste Granulated Sugar (Traditional choice)
- To taste Light Brown Sugar (Adds a molasses undertone)
- 1 pinch Ground Cinnamon (For dusting)
👨🍳 Instructions
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1
Begin by grinding your dark roast coffee beans to a coarse consistency, similar to sea salt, which is ideal for a French press or pour-over method.
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2
In a small bowl, thoroughly mix the ground coffee with the granulated roasted chicory and a tiny pinch of salt until the blend is uniform.
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3
Place your water in a kettle and bring it to a boil, then remove from heat for 30 seconds to reach the ideal brewing temperature of about 200°F (93°C).
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4
If using a French press, add the coffee-chicory blend to the bottom. If using a drip pot, place the blend in a high-quality paper or cloth filter.
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5
Pour just enough hot water over the grounds to dampen them and wait 30 seconds for the coffee to 'bloom,' releasing trapped gases for a cleaner flavor.
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6
Slowly pour the remaining water over the grounds. If using a French press, let it steep for exactly 4 minutes before gently plunging.
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7
While the coffee brews, combine the whole milk and heavy cream in a small, heavy-bottomed saucepan over medium-low heat.
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8
Scald the milk by heating it until small bubbles form around the edges and steam rises, but do not let it reach a rolling boil (approx. 180°F).
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9
Whisk the milk vigorously for 30 seconds while it is hot to create a light, frothy foam on the surface.
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10
Warm your coffee mugs by rinsing them with a bit of hot water; this prevents the beverage from cooling too quickly.
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11
Pour the hot chicory coffee into the mugs, filling them only halfway.
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12
Simultaneously pour the scalded milk into the mug with the coffee using your other hand, or pour it immediately after, to achieve a perfect 1:1 ratio.
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13
Stir in your preferred sweetener while the liquid is hot to ensure it dissolves completely.
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14
Top with a small dollop of the remaining milk foam and a light dusting of cinnamon if desired.
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15
Serve immediately while steaming hot for the most authentic New Orleans experience.
💡 Chef's Tips
Always use a 3:1 ratio of coffee to chicory for the classic flavor; too much chicory can become overly medicinal. Scalding the milk is crucial—it changes the lactose structure, making the milk taste sweeter and pairing better with the bitter chicory. If you don't have a French press, a Moka pot works beautifully for a more concentrated, espresso-like chicory base. Store your chicory in an airtight container in a cool, dark place, as it absorbs moisture and odors more easily than coffee beans. For a cold version, brew the concentrate at double strength and pour over ice with cold evaporated milk.
🍽️ Serving Suggestions
Fresh, hot Beignets buried under a mountain of powdered sugar. Warm glazed buttermilk donuts or cinnamon rolls. A savory plate of Grillades and Grits. Pain Perdu (New Orleans-style French Toast) with maple syrup. Crispy thick-cut bacon or spicy Andouille sausage links.