Vintage Cafe du Monde
I just wrapped up a little sweet, indulgent lunch at the one & only Cafe du Monde! Let me break it down for you. It’s a legendary cafe that’s globally known! Upon arriving in New Orleans, most tourist make a pit stop here first. It’s opened 24 hours a day, 7 days a week. The atmosphere is busy, simple, and sweet! If you like neat, spot clean, and crowd-free then this is not the place for you.
Just a little history for ya!
“Café du Monde is a coffee shop on Decatur Street in the French Quarter in New Orleans, Louisiana. It is best known for its café au lait and its French-style beignets. In the New Orleans style, the coffee is blended with chicory.
The location at the upper end of the French Market was established in 1862.For over a century it was one of two similar coffee and beignets places in the market, the other being Morning Call, which was established in 1870 and moved out of the Old French Market in 1974 to the suburb of Metairie, Louisiana.”
My Favorite Perks of Cafe du Monde
Open 24hrs= best place after a night of partying
Nice old ladies work at night
Hip, younger kids work during the day
Live music/entertainment always outside on the sidewalk
The vibe is very French cafe, chic, and warm
CHEAP- I had 2 orders of Beignets, chocolate milk, & Cafe au Laite for $10.67
So Tastey: Cafe au Laite and Beignets
How to Make Your Own Cafe du Monde beignets!
Cafe Du Monde Beignets
1.) In a bowl, combine
two cups of Cafe Du Monde beignet mix with 7 ounces of water. You may have to add a little more or a little less water to achieve a good beignet mix dough, and you may have to make more than one batch to get the hang of it. Mix the ingredients with a spoon until the beignet mix is all mixed with the water. The dough should be relatively soft, like drop biscuit dough. It should not be stiff like pie dough. Do not overmix the dough. You will have tough beignets if you overmix the dough.
2.) Scoop the mix from the bowl onto a well-floured surface. You will need additional flour to roll the dough flat. Roll the beignet dough flat and cut into 2-inch squares using a pizza cutter. From around the edges, you will have scraps of dough left over. Do not try to remix these scraps and cut them into squares. If you do this, you will get tough beignets. Just fry these pieces just the way they are.
3.) Your cooking oil should be at 370° Fahrenheit. We use cottonseed oil at the Cafe Du Monde, and we recommend you use cottonseed oil. However, you may use any vegetable oil you wish. Remember that the temperature of the oil will drop when you add the beignet dough to the oil. Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.
The Cafe Du Monde beignets are traditionally served in orders of three, covered liberally with powdered sugar.
Note: If your beignets fail to puff up and remain flat, this is an indication the frying oil temperature is too low to properly cook the dough. Try using smaller pieces of dough and let the fryer come back to temperature before cooking another batch. (From ABC.com)
PERSONAL TIP: LOTS OF NAPKINS ON HAND and GOOD COMPANY!