Most helpful positive review
37 of 39 people found the following review helpful
When in doubt, drink the original!
on May 25, 2009
It's summer. It's so muggy you can see the steam rise off the pavement. Yep, you're in the semi-tropics now. It's New Orleans and the living is easy. And it is 8 o'clock in the morning. Time for cafe au lait made with coffee and chicory and a plate of beignets dusted with powdered sugar. It's the chicory that gives cafe au lait its robust, mellowed down flavor.
Chicory? What is chicory? Thought you would never ask. I just happen to have that answer right here:
From Wikipedia: "Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native), although its use as a coffee additive is also very popular in India, parts of Southeast Asia and the American South, particularly in New Orleans. Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "coffee crisis" of 1976-9." Chicory is also related to endive and raddichio.
Cafe au lait is strong coffee mixed half with hot milk, and sugar added as desired. There is nothing like it, especially when drunk in the atmosphere of New Orleans.