I generally began taking my coffee black when I became concerned about cholesterol. Of course, this meant that I no longer was brewing the dark roast coffee and chicory with scalded milk that I grew up drinking in New Orleans. Tonight, I decided to make myself a cup of café au lait. I put what seemed like an outrageous amount of coffee and chicory in my coffeemaker, scalded some milk, and used real sugar, rather than Equal. Ah, yummy. Too bad I didn’t have any beignets!