Chicory Coffee

• 1 cup hot, freshly brewed French Market® Coffee Dark Roast Coffee and Chicory
• 2 tablespoons Praline Syrup, recipe follows
• 1/2 teaspoon vanilla extract
• 1/4 cup whole milk or half and half

Praline Syrup

• 1 cup sugar
• 1 cup water
• 1 cup pecan halves, toasted

1. Make Chicory Coffee: Pour the hot coffee into a mug.
2. Stir in the praline syrup and vanilla extract.
3. Using an instant milk frother or a hand-held frother, foam the milk per manufacturers’ instructions. Spoon foamed milk into coffee and serve.
4. Make Parline Syrup: Combine sugar, water and pecans in a small saucepan. Bring to a simmer and cook for 5 to 6 minutes.
   Remove from heat and let steep for at least 12 hours and up to overnight.
5. Strain out the pecans and reserve for another use (such as an ice-cream topping) and pour syrup into a resealable bottle or jar.
6. Store in a sealed, airtight container in the refrigerator for up to a month.