1/2 pound coarse ground coffee
1 tablespoon roasted and ground chicory
5 cups of cold water
Brown sugar syrup (equal parts brown sugar and water simmered until the sugar is dissolved)
Milk to taste (low fat or whole tastes best)
Freshly grind the coffee beans and combine with the chicory powder. Place in to bottom of a french press and pour in a third of the water. Stir until you see the grounds form a golden brown foam. Add the rest of the water, place the lid on top (but not pressed) and leave it in the fridge over night (8-12 hours). The next day, to make your coffee, push the press down and pour the coffee into a glass through a strainer. Pour until a third full. Top off with a few teaspoons of the brown sugar syrup and milk to taste (it's a coffee concentrate, so I usually go for a 1:1 ratio). Add some ice and stir. Enjoy!
(Note: the coffee concentrate can last in your fridge for about 4-5 days by itself. Fully mixed with milk and sugar, it's best that day.)
For more articles like this one, check out Claire's blog, The Kitchy Kitchen.
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