NOLA Iced Coffee
Ingredients:
1/2 pound coarse ground coffee
1 tablespoon roasted and ground chicory
5 cups of cold water
Brown sugar syrup (equal parts brown sugar and water simmered until the sugar is dissolved)
Milk to taste (low fat or whole tastes best)
Ice
Freshly grind the coffee beans and combine with the chicory powder. Place in to bottom of a french press and pour in a third of the water. Stir until you see the grounds form a golden brown foam. Add the rest of the water, place the lid on top (but not pressed) and leave it in the fridge over night (8-12 hours). The next day, to make your coffee, push the press down and pour the coffee into a glass through a strainer. Pour until a third full. Top off with a few teaspoons of the brown sugar syrup and milk to taste (it's a coffee concentrate, so I usually go for a 1:1 ratio). Add some ice and stir. Enjoy!
(Note: the coffee concentrate can last in your fridge for about 4-5 days by itself. Fully mixed with milk and sugar, it's best that day.)
Posts
4 comments:
This is awesome! Great work. I love that coffee and chicory is such a distinctly New Orleans thing. I've also found that a lot more of the iced coffee in NOLA is cold-brew compared to everywhere else, which makes my heart sing -- I get a pretty upset stomach when coffee's too acidic. When you next find yourself in NOLA, we should go on an iced coffee tour!
Iced coffee tour, followed by a beignet tour, followed by a gumbo tour I hope! :)
I love NOLA coffee and I use a french press for my morning coffee everyday. This recipe sounds delicious. Where can I get the chicory?
Hey Peggy, I bought mine from Surfas in Culver City, but you can definitely find some on amazon or at a specialty food store. Hope this helps!
Post a Comment