When you think New Orleans, you often think chicory coffee – but do you know why? Chicory plants came to the U.S. during colonial times to extend the volume of coffee, an expensive commodity. Rather than go without it, chicory was roasted in a similar process as coffee beans, ground up and mixed with regular coffee grounds.
Chicory coffee is now done as a tradition, because it became preferred to regular coffee. Rest assured that a café au lait at Café Beignet will be made with delicious black coffee, chicory and steamed milk, just as it was 200 years ago.