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Creole Coffee Punch

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    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.
    Martha Stewart Living, June 2012
    • Prep Time 10 minutes
    • Total Time 1 hour 40 minutes
    • Yield Makes 5 3/4 cups
      Serves 6
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    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 (cafedumonde.com) for the full effect, or use regular coffee for an equally delicious flavor.

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