Food & Cooking Recipes Breakfast & Brunch Recipes Creole Coffee Punch 4.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 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. Rate it Print