What You'll Need
- Grinder
- Scale
- Simple syrup
- 4 qt nonreactive crockpot
- Wooden spoon
- Fine-meshed sieve
- 2 qt jar
Ingredients
- Coffee and chicory
- Filtered water
- Syrup
- Milk, cream, or dairy alternative
Brew Time
12 hours
Background
Initially conceived as an alternative to the iced latte, the New Orleans-style Iced Coffee is cold-brewed for 12 hours with roasted chicory and sweetened with organic cane sugar. The end result is a potent concentrate that we cut with organic whole milk. It's sweet, creamy, and consistently delicious.
Step 1
Grind 12 oz / 340 g of whole bean coffee on a coarse setting. Coffee grounds should be gritty and the particles should be easy to distinguish from one another.
Step 2
Add the coffee and 1 oz / 28 g of roasted chicory to the crockpot.
Step 3
Pour 2 qt / 2 L of filtered water into the crockpot. Stir with a wooden spoon until the grounds are fully saturated.
Step 4
Cover the crockpot, and steep the coffee and chicory for 12 hours at room temperature.
Step 5
After 12 hours, pour the concentrate, which will be thick and viscous, through a fine-meshed sieve into the jar.
Step 6
Add 4 tablespoons / 68 g of simple syrup (made from 3 tablespoons each of sugar and water heated until dissolved) to the coffee concentrate. Stir until syrup is incorporated.
Alternatively: Add just enough simple syrup to each serving to sweeten.
Step 7
Serve over ice, pouring equal amounts of sweetened coffee concentrate and milk or cream (or dairy alternative) into a glass.
Refrigerate any remaining concentrate. Unsweetened, NOLA lasts 7 days. Sweetened, it’s best consumed within 2 days, and with milk, we recommend drinking up—NOLA’s best when made to order.
