Creole Coffee Punch

Name: Creole Coffee Punch
Prep time: 10 min
Total time: 1 h 40 min
Yield: 6 servings
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; Ice cubes; Orange twists, for garnish

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.

Source: Martha Stewart Living, June 2012

1 hour 40 mins 10 mins 6 Makes 5 3/4 cups

Total Time Prep Servings Yield

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
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 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.