This may well be my favorite summertime beverage. If you have never tried Cafe Du Monde's chicory-coffee blend, I suggest you do. The chicory rounds out the edge of any bitterness in the coffee, giving it an almost chocolate finish. Adding just a little touch of maple to the vanilla syrup adds yet another subtle layer of flavor. Or, I should say, je ne sais quoi.
And the French, those smarties, came up with the idea during their civil war of adding chicory to bulk up their dwindling coffee supplies. Add, furthermore, chicory is the root of the endive plant so it must somehow add a tick to your vegetable count for the day. Maybe. Probably not.
This is really kind of a liquid dessert. You may even find yourself pouring some into ice pop molds when you are feeling extra crafty. Or, depending on the day, adding a shot of bourbon.
new orleans style cold brew coffee
into the container:
8 c filtered cold water
1.5 c chicory coffee (or a little more depending on your preference)
for the syrup
Cover and let "brew" for 12 hours.
Filter through a fine mesh strainer and pour the concentrate into a glass container.
vanilla-maple simple syrup:
2 whole vanilla beans, spilt and scraped
1 c water
1 cup sugar
2 T maple syrup
Heat the water, vanilla beans and sugar in a small pot until the sugar has dissolved. Add the maple syrup and pour into a glass container. The syrup will keep in the fridge for about two weeks. I like to keep the vanilla beans in the jar so the flavor intensifies. I also like to scrape the beans after I split them because I like the little flecks of vanilla in my drink. Your call.
Mix the coffee concentrate together with a bit of the syrup and some milk/cream. Serve over ice.