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.