Chicory Coffee
A dark, full-bodied infusion of roasted chicory root, with a mild bitterness and toasty aroma. It was drunk plain or with milk, as an economical substitute or supplement for coffee.
A dark, full-bodied infusion of roasted chicory root, with a mild bitterness and toasty aroma. It was drunk plain or with milk, as an economical substitute or supplement for coffee.
In the morning, before the dispatches and appointments, I contented myself with a steaming cup. Chicory, you see, does not have the pretension of fine coffee, but it warms the modest man without lightening his purse. A splash of milk, a hunk of bread, and I am ready for the day. One finds in simple things a dignity that luxury ignores.
- •Roasted chicory root — two spoonfuls (bitter infusion)
- •Water — a bowl (base)
- •Milk — a splash (soften)
Chicory Coffee
A dark, full-bodied infusion of roasted chicory root, with a mild bitterness and toasty aroma. It was drunk plain or with milk, as an economical substitute or supplement for coffee.
Why this dish? A hot drink for modest families in northeastern France, roasted chicory suits a man as sober and thrifty as Schuman: without excess, without luxury, but hot and comforting at daybreak.
In the morning, before the dispatches and appointments, I contented myself with a steaming cup. Chicory, you see, does not have the pretension of fine coffee, but it warms the modest man without lightening his purse. A splash of milk, a hunk of bread, and I am ready for the day. One finds in simple things a dignity that luxury ignores.
Ingredients (period version)
- Roasted chicory root — two spoonfuls (bitter infusion)
- Water — a bowl (base)
- Milk — a splash (soften)
Ingredients
- Instant or ground roasted chicory — 2 teaspoons (bitter infusion)
- Hot water (not boiling) — 250 ml (base)
- Warm milk — to taste (soften)
- Sugar (optional) — to taste (balance)
Method
- Heat the water without bringing it to a rolling boil.
- For ground chicory, steep for 5 minutes then strain; for instant, dissolve directly.
- Pour into a large bowl.
- Add a splash of warm milk to taste, sweeten if desired.
- Serve piping hot with a slice of bread and mirabelle jam.
How it was made : Roasted chicory spread in northern and eastern France in the 19th century, first as an economical product and substitute for coffee, which was more expensive and sometimes rationed. In modest homes in Lorraine and Flanders, it was drunk daily, plain or mixed with coffee, especially at breakfast.
The contemporary twist : Served iced with a scoop of mirabelle ice cream, it becomes an unexpected dessert-drink, very Lorraine.
Robert Schuman · Charactorium
