Cajun coffee

casaveneracion.com cajun-coffee

In trying to learn the origin of this recipe, specifically, why mixing molasses with coffee would characterize it as “Cajun”, I found out that there is a distinction between Creole and Cajun cooking. From Ochef:

In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and more highly spiced.

And who are the Cajuns? Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles (French-speaking settlers from Acadia in what are now the maritime provinces of Canada – New Brunswick, Nova Scotia, or Prince Edward Island).

Nice trivia but I still don’t know why this coffee recipe is characterized as Cajun. What matters anyway is that Cajun coffee is delicious. Another website says that for a real Cajun taste, use a chicory-blend coffee. Well, I don’t know were to get chicory-blend coffee so I used my trusty Arabica grind. Will instant coffee work? Oh, I don’t know. And, of course, molasses or sugar cane juice, a by-product of sugar processing.

Dark rum is recommended for making Cajun coffee but we only had light rum in the house so that was what I used. I have to warn you that not adding rum to Cajun coffee gives it a very strange and rather unpalatable taste.

To make Cajun coffee, well, you have to make your coffee first. Pour it in a pan, add two tbsps. of molasses per cup of coffee then heat, stirring, until the molasses is dissolved.

Pour 1 tbsp. of rum into a cup, fill up with coffee, top with whipped cream and serve.

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Comments

  1. Joyce says

    The cup of coffee above looks great

    The cup of coffee above looks so delicious I find my mouth salivating just looking at it. Reading the ingredients, along with the method of preparation increases the desire to give this recipe a try.

  2. says

    Hello, What kind of coffee you use, the rosbuta or arabica.
    In Island of Reunion, we do the same thing as you, we file a little rum in our coffee. At the end especially, it gives a nice little taste.
    But with a little whipping cream, it looks like the Irish coffee with rum. It must be delicious I will try it soon.
    Thank you again for this article and the idea of coffee.
    Good day.

  3. Colby Hebert says

    Hi, I happened to run across this article, and it also happens that I am a Cajun! Haha, I live in South Louisiana in what is known as Cajun Country, or Acadiana. I don’t quite understand why the rum part of this is considered Cajun. However, I can tell you that molasses made from sugarcane is a traditional way of sweetening things here. Also, most of us here drink Community Coffee, which is a family owned company in South Louisiana. They make a chicory coffee blend called the “New Orleans Blend” which can be purchased
    on their website here:

    http://www.communitycoffee.com/product/Our-Traditional-Coffee/All-Coffee-and-Chicory/16oz-Ground-New-Orleans-Blend

  4. ashley says

    Hi! As Colby said, I just ran across this article (2 years later), being from Louisiana with the proud heritage of Cajun grandparents, uncles and the whole sh-bang, I am not understanding where the rum comes into play either. We never used it, nor did I see (or taste) anyone else using rum .in my family..

    Steen’s molasses is what was in the house and used in everything – took a while to get it out of the can, though :) . The same for coffee – “Community” coffee is what we drank and I still mail ordered it 40 years later (Mom sent CC to me when I was overseas from Vietnam to 1st Gulf War) and I mail ordered it now, since I settled in Nebraska) – Chicory adds that “something” regular coffee is missing.

    How Mawmaw made it, my Mom made it and I was taught to do, is to mix equal parts of chicory coffee with scalding (not burnt) hot milk – no skim,1% or 2% stuff – it’s an art to pour exactly the same amount but with a little to practice, it can be done. No rum, no whipped cream, just coffee and milk. But each to his own ; ) Enjoy

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