French Truck's New Orleans Iced Coffee

Adapted by StarChefs.com
February 2016

INGREDIENTS:

Cold Brew Concentrate
(Yield: ¾ gallon)
1 pound coarsely ground Chicory blend coffee
1 gallon filtered water, room temperature
To Assemble and Serve
(Yield: 1 serving)
1 cup whole milk
2 tablespoons simple syrup
¼ teaspoon vanilla extract

METHOD:

For the Cold Brew Concentrate

Into a Toddy cold brew system, combine coffee and ½ gallon of water. Stir to combine; allow to bloom for 30 minutes. Stir again, releasing bubbles. Pour in remaining water, cover, and refrigerate 16 to 18 hours. Remove the cork from the Toddy and let coffee drain for about 30 minutes.

To Assemble and Serve

In a shaker filled with pebble ice, combine ½ cup Cold Brew Concentrate, milk, simple syrup, and vanilla. Shake to chill and strain into a glass packed with additional pebble ice.