If you’re a fan of cold brew, then you’re in good company.
As great as it is, though, the truth is that even the greatest drinks can get old after a while. They need some sprucing up, but with many coffee cocktail recipes, that can take a lot of work!
If you’re feeling the itch for something new but not so revolutionary it keeps you in the kitchen all day long, you have to try our New Orleans Cold Brew recipe.
It preps like a typical cold brew, but with a slight twist – there’s chicory in the coffee!
New Orleans Cold Brew Coffee
If you’re feeling the itch for something new but not so revolutionary it keeps you in the kitchen all day long, you have to try our New Orleans Cold Brew recipe. It preps like a typical cold brew, but with a slight twist – there’s chicory in the coffee!
- coffee cubes
- simple syrup
milk or half and half
Make the cold brew by mixing the coffee with the chicory and water. Let it rest for at least 12 hours.
Put several coffee cubes into a glass.
Fill up the glass most of the way with the cold brew.
Optional: add creamer and simple syrup and stir.
How to Make a New Orleans Cold Brew
While this one is super easy to make, timing is still an important factor to consider. That’s the case with all cold brews, right?
The syrup here needs a good hour or more to prep and chill, the coffee cubes can take hours to freeze, and the cold brew can take as long as 24 hours before it’s ready.
What You’ll Need
The Cold Brew
- Mason jar with lid
- Mesh strainer
- Paper coffee filter
The Coffee Cubes
- 1 cup of brewed coffee (or enough to fill the ice cube tray!)
- 1 ice cube tray
The Simple Syrup
- 1 cup sugar
- 1 cup water
- A saucepan
- A small bottle, Mason jar, or other container with a lid to store it in
Making the Cold Brew
- This first part is the longest, as cold brew needs between a half and a whole day to steep.
- Grind your coffee beans at a very coarse consistency. Aim for the size of breadcrumbs!
- Add the coffee grounds and the water to the Mason jar.
- Give it a thorough but gentle stir. Get all those grounds nice and wet!
- Pop on the lid and let it sit for at least 12 hours (up to 24). You can put it in the fridge at this point, although that isn’t required.
- Once it’s finished steeping, use the mesh strainer to get the bulk of the grounds and chicory out of the coffee.
- Next, use the paper filter to further strain that delicious liquid of any remaining coffee grounds and chicory.
- Dilute the concentrate, usually at a 1:2 ratio of coffee to water.
- And that’s it! Pop it in the fridge until everything else is good to go.
Making the Coffee Cubes
- Reminder: prep the coffee cubes several hours before you make the drink.
- Brew a cup of coffee.
- Once it has cooled off, pour it into your ice cube tray.
- Pop the tray into the freezer and let them freeze! Leave them in there until you have the other parts of the recipe put together.
Making the Simple Syrup
- You can make the simple syrup the day you want the drink. Just give yourself about an hour beforehand to finish prepping the concoction and to allow it to chill in the fridge.
- Begin by combining the water and the sugar in your saucepan.
- Bring it to a boil slowly over medium heat. Stir often at first, making sure that the sugar is completely dissolved. Once dissolved, continue to stir every so often.
- Once the liquid begins to boil, reduce the heat and let it simmer for 15 minutes. Stir every few minutes or so.
- After 15 minutes, remove from heat and let it cool. As it is only sugar and water, it should last for weeks or even months, even on your shelf. That said, you may still want to keep it refrigerated, particularly if you’re going to be using it in cold drinks!
Making a Cup of New Orleans Cold Brew
- Get your cold brew, coffee cubes, simple syrup, creamer, and glass ready to go.
- Put several coffee cubes into your glass.
- Fill up the glass most of the way with the cold brew.
- Add your creamer of choice and simple syrup to your desired amount.
- Give it a stir.
- Check out our article on making cold brew in a Mason jar, for a more detailed rundown of the process.
- There are many ways to make cold brew coffee. If making it in a Mason jar isn’t appealing to you, here is another article we’ve put together reviewing the Toddy T2N, a very popular home cold brew system!
The Simple Syrup
There are many different ways to create a homemade simple syrup.
As the inspiration for our syrup, we used this easy recipe from afewshortcuts.com (which also has a bunch of flavor variations).
Here’s another option that is also really popular, and even incorporates a hint of lemon. It’s not crucial to use any particular syrup for this recipe, so have fun with it and find a recipe that works best for your own palate!
Simple syrups are one of the mainstays of specialty coffee beverages, and they can be anything from a simple and soluble way to sweeten your coffee (like in this recipe), to a more pungent and purposeful option.
Here’s one more resource you’ll want to check out if you’re looking for a larger set of options for homemade simple syrups.
Chicory and New Orleans
Chicory, or Cichorium intybus, is a perennial plant that is known for its woody, bitter flavor and its bright blue flowers. While it’s been around since ancient times, the idea of putting chicory in coffee stems back two centuries, where the two were first mixed in France.
While New Orleans has strong roots with France (remember, Napoleon was the guy who sold Louisiana to the U.S., right?), the tale goes that during the American Civil War, when residents of New Orleans were cut off from trade (and therefore coffee!), they began depending on chicory to stretch their coffee supply.
The idea was repeated during the Great Depression when cheap coffee was better than nothing, and slowly, over time, the addition of chicory became a mainstay of New Orleans style coffee, now more for the tradition than for any economic deprivations. The rest is history.
Ah, New Orleans… you gave us jazz, Mardi Gras, and now a delicious cold brew that breathes new life into an already top-notch beverage!
Thank you, New Orleans, thank you. You’re the city that just keeps on giving.
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