Food & Cooking Recipes Breakfast & Brunch Recipes Creole Coffee Punch 4.8 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 40 mins Servings: 6 Yield: Makes 5 3/4 cups 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. Ingredients 4 cups strongly brewed coffee-chicory blend 6 tablespoons sweetened condensed milk ½ cup plus 2 tablespoons whole milk ½ cup rum-based orange liqueur, such as Rhum Clement Creole Shrubb Ice cubes Orange twists, for garnish Directions 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 Notes 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. Print