What You'll Need
- Simple syrup
- 4 qt nonreactive crockpot
- Wooden spoon
- Fine-meshed sieve
- 2 qt jar
- Coffee and chicory
- Filtered water
- Milk, cream, or dairy alternative
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.
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.
Add the coffee and 1 oz / 28 g of roasted chicory to the crockpot.
Pour 2 qt / 2 L of filtered water into the crockpot. Stir with a wooden spoon until the grounds are fully saturated.
Cover the crockpot, and steep the coffee and chicory for 12 hours at room temperature.
After 12 hours, pour the concentrate, which will be thick and viscous, through a fine-meshed sieve into the jar.
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.
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.