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It doesn't get more Nawlins than this!

Last updated 5 years ago

  • Cafe Du Monde Coffee & Chicory
  • cafe du monde store front

Coffee was introduced by the French to North America in the mid 1700 by way of the Port of Orleans.  It continued to filter into the colonies along the Mississippi River.  During the Civil War, coffee was scarce, so chicory (a plant whose roots can be roasted and used to flavor coffee) was added to not only add flavor and boldness, but also extend their supply.  Even after coffee was back in full supply the love for chicory coffee lasted as part of our Nawlins culture and heritage.

Most famous for serving Coffee and Chicory is Cafe Du Monde in the heart of the French Quarter.  Cafe du Monde has been brewing its famous coffee and frying up its famous beignets since 1862.  Even with its small menu consisting of beignets, coffee and chicory, white and chocolate milk, and fresh squeezed orange juice, it is still a must on the itinerary if you are headed to the French Quarter.  

Want to make the perfect Cafe du Monde Cafe Au Lait???  It's easy!

Now if you just had a plate of beignets...

Have no fear! We can help with that too!!! Grab a box of Cafe du Monde Beignet Mix  OR try your hand at making them from scratch!!!

Who'd a thought a square piece of fried dough with powdered sugar on top could taste this good!

New Orleans Beignets

Yield: Makes about 6 dozen
Total: 4 Hours, 48 Minutes


  • 1 (1/4-oz.) envelope active dry yeast
  • 1 1/2 cups warm water (105° to 115°), divided
  • 1/2 cup granulated sugar $
  • 1 cup evaporated milk
  • 2 large eggs, lightly beaten $
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 6 1/2 to 7 cups bread flour
  • Vegetable oil
  • Sifted powdered sugar


  1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
  2. Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
  3. Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
  4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.

Southern Living, February 2011

No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.


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