If you’ve ever tried to get your ca eine buzz on in the Deep South in
the height of a sweltering summer, than you know all too well the importance of a nice strong iced co ee. Go easy your rst time, as the concentrate
can pack quite a punch for those sensitive to ca eine.
Yields: 3 Cups Cold Brew, for 6 Servings of Iced Coffee
Cold Brew Concentrate
1 cupCafé du Monde, New Orleans-style ground coffee
3 1/2 cupsfiltered water
Per Serving of Iced Coffee
1 tbspgrade B maple syrup
3/4 cup3⁄4 Ice
1/2 cupCold Brew Concentrate
1 cupfull-fat coconut milk
For the cold brew concentrate:
1Place the coffee grounds in the bottom of a large French press or jar. Stir in the water and let stand overnight on the counter.
2Press the plunger down if using a French press. If using a jar, strain the coffee through a mesh colander lined with cheesecloth into a second jar. Store in the fridge until needed.
For the iced coffee:
1Pour the syrup in the bottom of a large glass and top with the ice.
2Stir in the cold brew concentrate and the coconut milk. Serve immediately.
This is my take on traditional NOLA iced coffee, but feel free to replace the maple syrup with any of the syrups in this book for a totally different experience.