Simple and Southern, New Orleans-style or chicory cold brew is easily made in a jar for a 100% DIY, caffeine-free cup of cold brew coffee.

Course: Drinks

Keyword: Chicory Immersion Cold Brew, Coffee, Cold Brew, Non-Alcoholic

Cold Brew with Chicory

Name: Cold Brew with Chicory
Prep time: 15 min
Total time: 735 min
Ingredients: 1 cup plus 2 tablespoons coarsely ground coffee; 1/3 cup plus 1 tablespoon roasted chicory; 3 1/4 cups filtered water, divided; 3 tablespoons honey; 3 tablespoons dark agave syrup; 1 tablespoon blackstrap molasses; Ice cubes, for serving; Whole milk or half and half, for serving

Chicory cold brew coffee in a small glass.

ACTIVE TIME: 15

TOTAL TIME: 12 15

Yield: 4 servings

Made in a mason jar, cold brew coffee infused with chicory is a simple, savory, and Southern alternative to classic cold brew.

I like New Orleans-style coffee and the funky pizazz it delivers. I also like that roast chicory, easily obtained from the interwebs, is 100% caffeine free. And it is a prime source of inulin, a type of plant fiber which aids a host of digestive issues and ailments, just what the Egyptians knew all along. Last but not least: it’s darned tasty.

This recipe first appeared in Season 2 of Good Eats: The Return.

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1 cup plus 2 tablespoons coarsely ground coffee
1/3 cup plus 1 tablespoon roasted chicory
3 1/4 cups filtered water, divided
3 tablespoons honey
3 tablespoons dark agave syrup
1 tablespoon blackstrap molasses
Ice cubes, for serving
Whole milk or half and half, for serving

Specialized Hardware

1-quart glass jar

Plastic squeeze bottle

Fine-mesh sieve

Cheesecloth

ACTIVE TIME: 15

TOTAL TIME: 12 15

Yield: 4 servings

Procedure

In a clean quart jar, combine the coffee, chicory, and 675 grams of the water. Seal the jar, shake it, and leave it out of direct sunlight overnight.
Meanwhile, make the sweetener: In a wide-mouth plastic squeeze bottle or glass pint jar, combine the honey, agave, molasses, and remaining 100 grams water. Shake until everything is thoroughly combined. The syrup will keep for at least a couple of months in the refrigerator.
When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar and the sieve, then line the sieve with several layers of cheesecloth. Pour the coffee back through the lined strainer to remove any remaining sediment. Lid up the jar and store in the refrigerator for up to 1 week.
To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice. Top off with milk and stir.