Ingredients & Lore
Blended With Chicory, Cocoa Nibs, Cinnamon & Dandelion Root
Chicory root has long been a substitute for and an additive to coffee in efforts to extend supplies and mitigate costs. Originally roasted and used in Holland as the latter in the late eighteenth century, it was used a complete replacement in France when Napoleon strove to make the country completely self-reliant. This practice lives on today and thrives in New Orleans’ French Quarter where a Café Au Lait is typically a blend of dark roasted coffee and roasted chicory root.