ABSTRACT
Like many Americans, I first tasted chicory in New Orleans. The cafe au lait served on the patio of the Café du Monde Coffee Stand overlooking Jackson Square and the Mississippi River levee is a mixture of strong chicory coffee and hot milk, about half and half. Accompanied by crisp, hot beignets dusted with powdered sugar, the beverage provides a delightful experience. To my taste, it was bitter but mellow, two terms I previously thought contradictory!
