The Heart of New Orleans: Café au Lait and Chicory

New Orleans Café au Lait Recipe: A Tradition of Chicory and Coffee

Café au lait in New Orleans is more than just coffee with milk. It’s a tradition. During the Civil War, the French Creole community in New Orleans began adding chicory to coffee when it was in short supply, stretching the coffee and making it last longer. Over time, this became a part of the city’s coffee culture, especially in places like Café du Monde, where it’s still added.

For my own version, I use half coffee and half roasted chicory. I serve it in a bowl, as they do in France. Here is the chicory I buy from Amazon.

Ingredients

3 tbsp coarsely ground coffee
3 tbsp roasted chicory
2 cups water
1 cup whole milk
1–2 tbsp sugar (optional)

Instructions

1. Brew the Coffee

Mix the ground coffee and chicory in a French press. Boil the water and pour it over the grounds. Stir gently and steep for 4 minutes before pressing.

2. Warm the Milk

Heat the milk in a saucepan over medium heat. Stir in sugar if using, dissolving it completely. Just before it reaches a simmer, remove from heat.

3. Combine & Serve

Pour equal parts coffee and hot milk into a mug or small bowl. Stir gently, sip slowly, and dip your beignets if desired.