New Orleans Café au Lait with Chicory
Dark-roast coffee cut with roasted chicory root and equal parts scalded milk — the standing order at every New Orleans coffee stand.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Drip pot or French press
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 5
- carbs
- 9
- protein
- 6
- calories
- 110
Instructions
- 1
Heat the water to 200°F (93°C), just below a boil.
- 2
Brew the chicory coffee strong in a drip pot or press for 4 minutes.
- 3
Heat the milk in a saucepan until steaming. Whisk gently until a little foam forms on top.
- 4
Pour equal amounts of coffee and hot milk into warm cups at the same time.
- 5
Sweeten to taste. Serve immediately, ideally with beignets (fried dough pastries).
Chef's tips
Heat the milk just below a simmer. Pouring equal parts of hot milk and coffee together makes true café au lait (coffee with hot milk).
Storage
Brew fresh; ground chicory coffee keeps 2 weeks sealed.
Reheating
Not recommended; reheated chicory coffee turns bitter.
Common mistakes to avoid
- •Boiling the milk, which gives it an unpleasant burnt flavor.
- •Using too much chicory, which makes the drink taste harsh.
- •Brewing weak coffee, since chicory needs a bold dark roast.
Serving suggestions
Cooked New Orleans Café au Lait with Chicory?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Louisiana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
