New Orleans‑Style Iced Chicory Coffee with Brown Sugar Oatmilk
Bitter chicory, caramel‑rich brown sugar, and creamy oatmilk – shaken cold until the coffee foams. This is the iced coffee my grandmother would have made if she ever put coffee on ice. It takes five minutes, uses a mason jar, and tastes like the backstreets of the French Quarter. No cafetiere? No problem. Use any strong brew and a jar with a lid.
Equipment
- Mason jar (16 oz or larger)
- Small saucepan
- Measuring spoons
Ingredients
For the brown sugar syrup (makes extra)
- 1 cup packed dark brown sugar
- 1 cup water
For one drink
- 1 cup strong brewed chicory coffee (cooled to room temperature)
- 2 tablespoons brown sugar syrup
- 1/2 cup unsweetened oatmilk (or whole milk if you prefer)
- 1 cup ice cubes
Instructions
- Make the syrup: In a small saucepan, combine brown sugar and water. Bring to a gentle simmer, stirring until the sugar dissolves completely. Let cool. This keeps in the fridge for up to 2 weeks.
- Brew the coffee: Brew a strong cup of chicory coffee (use a cafetiere or drip – just make it about 1.5x stronger than you normally would for black coffee). Let it cool to room temperature.
- Shake it: Fill a mason jar halfway with ice. Pour in the cooled coffee, brown sugar syrup, and oatmilk. Screw the lid on tight and shake vigorously for 15–20 seconds – you want a nice foam forming on top.
- Serve: Fill a glass with fresh ice. Strain the shaken coffee through a fine‑mesh sieve into the glass (or just pour it all in if you don't mind the foam bits). Taste and add more syrup if you want it sweeter. Drink immediately.
Notes
Real New Orleans chicory coffee makes a difference. If you can't find it, use a dark roast and brew it strong – the bitterness is part of the balance. The brown sugar syrup is the same one I use for iced tea in summer. Make a batch and you'll reach for it all week. Oatmilk works well here because it doesn't curdle with cold coffee and its natural sweetness plays nicely with the brown sugar. But if you drink dairy, whole milk gives a richer mouthfeel. Celestine would have used whole milk and never looked back. Make it the night before and shake it in the morning for an even faster start.