New Orleans-Style Iced Coffee
Sweet, creamy, and always delicious
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.
340 grams (12oz)
Water Amt & Temp
2 qt (2 L)
Grind 340 g (12 oz) 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 stockpot.
Pour 2 qt (2 L) of filtered water into the stockpot.
Stir with a wooden spoon until the grounds are fully saturated.
Cover the stockpot, and steep the coffee and chicory for 12 hours at room temperature.
After 12 hours, pour the concentrate through a fine-meshed sieve into the jar.
Add simple syrup
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.