New Orleans Cold Brew Coffee
MogoBlog MogoLicious Tasty Tip of the day: The coffee and chicory brew for 12 hours and it creates a very strong and distinct coffee flavor. Then you add whole milk (or half and half) and sweeten it with homemade simple syrup. Store the coffee in the fridge and add the milk and sweetener in each cup in the morning, rather than mixing it all together. That way you can control how sweet you want it!
Ingredients for New Orleans Cold Brew Coffee:
- 12 oz coffee grounds
- 1/4 cup ground chicory
- 8 cups water
Directions for New Orleans Cold Brew Coffee:
- Fill – First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.Next, add 1 cup of water into the bottom of the Toddy brewing container and 6 ounces of ground coffee. Slowly pour 3 more cups of water over the grounds, in a circular motion. Then, add the remaining 6 ounces of ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of water. DO NOT STIR (stirring the bed of grounds can result in a clogged filter).Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.
- Brew – Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor.
- Filter – Remove the stopper and let your coffee concentrate flow into the glass decanter – stays fresh for up to 2 weeks in your refrigerator.
- Serve – We recommend starting with a ratio of 1 part coffee concentrate to 2-3 parts water, milk or soy. Mix to taste, making your coffee as strong or as weak as you prefer. For rich, smooth iced coffee, simply pour coffee concentrate and water, milk or soy over ice in your favorite MogoBox.com Mug with Attitude. Combine coffee concentrate with steaming hot water for a bolder, gentler cup of hot coffee.
- I always follow theToddy directions above, but this time added an extra cup of water. If you don’t have a Toddy, you can brew the coffee, water and chicory in a covered pot for 12 hours. Then strain through a sieve to remove the ground the coffee.
- I also poured some of the coffee into large ice cube trays and made coffee cubes!! This makes your iced coffee extra strong and not watered down!