Café Nola: New Orleans Chicory Coffee (History and Recipes)

You may have already seen the word “Nola” on the menu of a specialty coffee shop. Behind this nickname lies one of North America’s oldest coffee traditions: New Orleans chicory coffee. A rounder, smoother coffee with notes of caramel and chocolate.

In this article, we’ll tell you where it comes from, why chicory is added to coffee, and above all, how to make great chicory coffee at home—with ground coffee, a French press, instant chicory, or iced. ☕

What is Nola coffee?

NOLA is an abbreviation of New Orleans, Louisiana. It’s the nickname people use for New Orleans. By extension, “Nola coffee” refers to coffee made in the city’s style: a blend of coffee and roasted chicory root.

It comes in two forms:

• New Orleans café au lait: strong coffee-chicory blend and hot milk, half and half. This is the traditional version, served with beignets in the French Quarter.
• New Orleans-style iced coffee, often simply called “NOLA”: sweetened cold-brew coffee-chicory blend, diluted with milk and served over ice in a tall glass.

The history of chicory coffee in New Orleans

A tradition from France

It all began in Europe. In 1806, Napoleon imposed the Continental Blockade against England. Coffee became scarce and expensive in France. To replace or stretch it, the French turned to roasted chicory root, which grows exceptionally well in northern France. The taste stuck around, even after coffee returned.

Louisiana, a French colony until it was sold to the United States in 1803, retained a large population of French descent. Their habits followed: in New Orleans, coffee was drunk as it was in France, with chicory.

The Civil War cemented the recipe

During the Civil War (1861–1865), Union ships blockaded the port of New Orleans. Coffee imports virtually stopped. Residents stretched their supplies with chicory. First out of necessity, then for the taste: many found the blend better than coffee alone.

Café Du Monde and the French Market

In the 19th century, the French Market became the heart of coffee in New Orleans. Rose Nicaud, a free woman of color, ran one of the city’s first coffee stands there. Her chicory coffee became famous.

In 1862, in the midst of the war, Café Du Monde opened its doors in the same market. More than 160 years later, it still serves its chicory café au lait and beignets. It has become the symbol of Nola coffee.

From Louisiana to California

Since the 2000s, specialty coffee shops in the San Francisco area have popularized the iced version: sweetened cold-brew coffee-chicory blend with milk. Today, it appears on the menus of many coffee shops in the United States and Canada.

A little fun fact: our chicory is roasted in northern France, where this whole story began. 🇫🇷

Why add chicory to coffee?

The people of New Orleans figured it out 200 years ago. Here’s what chicory brings to your coffee:

• A rounder taste. Roasting the root brings out its natural sugars. The result: notes of caramel, chocolate, and hazelnut that smooth out the coffee.
• Less acidity than coffee alone. Some of the coffee is replaced by chicory. Your cup is smoother, without the acidity of plain coffee.
• Less caffeine per cup. Chicory contains no caffeine. If you replace a third of your coffee with chicory, your cup will have about a third less caffeine. You keep the taste and a little energy.
• More body. Chicory gives coffee a darker color and a rounder texture. That’s why it holds up so well against milk and ice.
• Inulin. Chicory root is one of the richest sources of inulin, a natural prebiotic fiber. One more little something for your cup.
• Gluten-free and no added sugar. Our chicory is 100% roasted chicory root. Nothing else.

What proportion of chicory should you use in coffee?

The classic New Orleans ratio: 1 part chicory to 2 or 3 parts coffee. Some go as far as half and half.

• Just starting? Begin with 1 part chicory to 3 parts coffee.
• Want a smoother, more caramelized coffee with less caffeine? Go half and half.

Tip: Ground chicory is denser than coffee. For the same volume, it provides more flavor. Use about 30% less than your usual coffee dose.

How to make Nola coffee at home: 4 recipes

1. With ground coffee, espresso, or a Moka pot

The easiest way if you already have a machine. Simply mix the two powders together.

1. In your filter holder (or Moka pot basket), add about 2/3 ground coffee and 1/3 Espresso Chicory. For example: 12 g coffee + 5 g chicory for a double shot.
2. Mix lightly with your finger or a small spoon, then tamp as usual.
3. Start the extraction. The shot will be darker and more syrupy than a classic espresso.
4. For Nola café au lait: add the same amount of hot or frothed milk. Barista-style oat milk works very well.

2. In a French press

The method that produces the roundest, most velvety cup. Perfect for the weekend.

1. Add 20 g coarsely ground coffee and 7 g Filter-Ground Chicory to your French press.
2. Pour 350 ml of water just below boiling (about 94°C).
3. Stir gently and steep for 4 minutes.
4. Press the plunger slowly and serve immediately.

You’ll get a full-bodied cup with notes of cooked caramel, toast, and cocoa. Add hot milk half and half for a true New Orleans café au lait.

3. With instant chicory (the express version)

No need to change your routine: prepare your coffee as usual, then add the chicory to your cup.

1. Add 1 tsp of Instant Chicory to your cup.
2. Pour your coffee (espresso, filter, or French press) over it and mix.
3. Sweeten to taste (it’s the Nola tradition) and top with hot milk.

This is also the best option at the office or cabin. Instant chicory dissolves in a few seconds, hot or cold.

4. Iced NOLA (New Orleans iced coffee)

The version that made Nola coffee famous in California. Prepare a cold-brew concentrate the day before.

For the concentrate (about 4 glasses):

1. In a large container, add 100 g coarsely ground coffee and 30 g Filter-Ground Chicory.
2. Add 1 liter of cold water and mix well.
3. Steep in the refrigerator for 12 to 16 hours.
4. Filter through a coffee filter or fine cloth. The concentrate keeps for about a week in the refrigerator.

To serve:

1. Fill a tall glass with ice.
2. Pour 1 part concentrate and 1 part milk (oat milk, cow’s milk, your choice).
3. Add simple syrup to taste. Some use sweetened condensed milk for an even more indulgent version.

Quick version without cold brew: dissolve 1 tsp of Instant Chicory in a double espresso, add syrup, ice, and milk. Ready in 2 minutes.

Want a Nola coffee without measuring anything?

We’ve got you covered:

• The Larue Coffee-Chicory Blend: a ready-made blend created with our friends at Larue & Fils roasters. 60% coffee, 40% chicory. Prepare it just like your usual coffee.
• The Nola Christmas Trio: a bag of Larue & Fils coffee beans, our Instant Chicory, and DAM Barista-style oat milk. Everything you need to make your Nola coffee, hot or iced. 🎄

Frequently asked questions

Why add chicory to coffee?

For a rounder, more caramelized taste, less acidity than coffee alone, and less caffeine per cup. In New Orleans, it’s also a tradition over 200 years old.

Does Nola coffee contain caffeine?

Yes, because it contains coffee. But less than plain coffee, since some of the coffee is replaced by chicory, which is 0% caffeine. For a caffeine-free version, simply have pure chicory with milk.

What does chicory coffee taste like?

It tastes like coffee, but smoother and rounder. You’ll find notes of caramel, chocolate, and hazelnut, with a slight bitterness. The color is darker.

What’s the difference between Nola coffee and classic café au lait?

Classic café au lait is coffee and milk. New Orleans café au lait adds roasted chicory to the coffee. That’s what gives it its caramelized taste and golden color once milk is added.

Can I make Nola coffee with plant-based milk?

Yes. Barista-style oat milk is our favorite: it’s creamy, froths well, and its cereal notes pair beautifully with chicory.

So, hot or iced? Tell us how you make your Nola coffee on Instagram. Viva la chicoria ✊