In New Orleans, chicory has been blended with coffee for nearly two centuries — not as a substitute, but as an upgrade. The chicory smooths the acidity, deepens the roast, and rounds out the bitterness that black coffee can leave behind. The result is a cup that feels richer and more balanced, with a subtle earthiness that makes you slow down and actually taste it.
This recipe is the simplest way to experience that tradition. One teaspoon of Vallée de Galène chicory root concentrate dissolves instantly into hot water, then blends seamlessly with your favourite brew. No new equipment, no changed routine — just a better version of the cup you already make every morning.
Start with equal parts chicory mix and coffee, then adjust from there. Most people find they need less sugar than usual. The chicory does that quietly, without announcing itself.
Instructions
Coffee with Chicory
Ingredients
- 1 teaspoon of Vallée de Galène Pure Chicory Root Concentrate
- 0.5 cups hot water
- 0.5 cups freshly brewed coffee (dark roast recommended)
- 1 teaspoons sugar, cream, or syrup (optional, to taste)
Steps
1. Prepare the chicory mix: Add 1 teaspoons Vallée de Galène chicory root concentrate to 0.5 cups hot water (just off the boil) and stir well. The aroma will bloom immediately — that deep, roasted scent is the chicory opening up.
Notes
Adjust the ratio to your taste. Start with equal parts chicory mix and coffee. For a bolder chicory presence, try 2 tsp concentrate to ½ cup water. For a lighter touch, use ½ tsp.
Try it iced. Brew the coffee strong, let it cool, and pour both the chicory mix and coffee over ice. Add oat milk for a cold latte.
Why chicory in coffee? Chicory naturally reduces the acidity of the cup and adds a smooth, slightly sweet depth. The New Orleans tradition blends them at roughly 1:3 chicory to coffee — this recipe starts at 1:1 so you can find your own balance.
