A rich, deep, French Roast is mixed with smoky, pungent chicory to create a lovely velvety, thick-as-mud coffee.
Chicory, a relative of the endive, is a Mediterranean native and was introduced to Europe via France in the 15th century. It is believed to have tonic qualities and is quite uplifting.
For the best-tasting coffee, choose a French press coffee maker. Once the coffee is steeping, steam milk or half-and-half to a temperature no greater than 155 degrees. When possible, choose a copper milk steamer, as the copper distributes heat most evenly, thus ensuring better temperature regulation.
Combine equal parts coffee and steamed milk to serve. Sugar complements chicory nicely but is not necessary, as steaming milk tends to make it sweet.