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Creole Coffee Punch

Chicory was used in New Orleans during the Civil War to stretch limited coffee supplies. Over the years, blending the slightly bitter root with coffee beans became a local tradition.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 5 3/4 cups
Creole Coffee Punch

Source: Martha Stewart Living, June 2012

Ingredients

  • 4 cups strongly brewed coffee-chicory blend
  • 6 tablespoons sweetened condensed milk
  • 1/2 cup plus 2 tablespoons whole milk
  • 1/2 cup rum-based orange liqueur, such as Rhum Clement Creole Shrubb (astorwines.com)
  • Ice cubes
  • Orange twists, for garnish

Directions

  1. Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.

Cook's Note

For this recipe, try a coffee-chicory blend such as the one from Cafe Du Monde for the full effect, or use regular coffee for an equally delicious flavor.

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