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New Orleans Iced Coffee

Sweet, creamy, and always delicious

Background

Initially conceived as an alternative to the erratically composed and often disappointing iced latte, our New Orleans 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.