BEST NEW ORLEANS COFFEE RECIPES

Steps:

• Pour the coffee into 2 cups and add divide milk between both.
• Top with a bit of milk foam and sprinkle with cinnamon.

Steps:

• Grind 12 oz / 340 g 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, which will be thick and viscous, through a fine-meshed sieve into the jar.
• 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.