How to Make New Orleans Cafe Au Lait
- Measure 3 cups cold water into perculator. Measure 3/4 cup chicory into basket. Cover and perk. Remove basket. Keep hot until ready to serve.
- Heat 3 cups light cream over low heat. Beat with rotary beater until foamy. Transfer to a warmed container.
- Pour coffee and cream in equal amounts into serving cups. Yummy:)