What You'll Need
Ingredients
Filtered water
Simple syrup*
Milk, cream, or dairy alternative
* Simple syrup method in recipe
Brew Time
12 hours
Have Questions?
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Background
Initially conceived as an alternative to the erratically composed and often disappointing iced latte, our 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 stockpot.
Step 3
Pour 2 qt / 2 L of filtered water into the stockpot. Stir with a wooden spoon until the grounds are fully saturated.
Step 4
Cover the stockpot, 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.
