A delicious recipe for chicory iced coffee demonstrates the great flavorful potential of cold brewed javas, just as you get variety with hot beverages. Coming from Sweetleaf of Brooklyn, New York, this method for mixing endive root with quality ground beans makes for a robust yet refreshing New Orleans style of drink when the weather is warm.
To begin, get your dried grind of chicory root and use a ratio of one to three with coffee grounds. Follow the usual cold brewing protocol and use plenty more water than usual. Let the blend steep for 12 to 18 hours and then filter it for your concentrated drink base. The chicory––along with a woody flavor of bean––tastes scrumptious when you add a dark maple syrup before blending it with ice. It's easy to make this chicory iced coffee at home, just like the Rocket Fuel beverages that this New York café churns out.