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Al Roker's Famous Cold-Brew Coffee

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Milk Being Poured Into Iced Coffee
Milk Being Poured Into Iced CoffeeShutterstock
RATE THIS RECIPE
(212)

Ingredients

Cold Brew Concentrate
  • 1 pound coarsely ground coffee beans
  • 4 ounces ground chicory
  • 40 ounces cold water
  • Simple Syrup
  • cups sugar
  • 1 tablespoon vanilla extract
  • 4 cinnamon sticks
  • 1 tablespoon fresh chopped ginger
  • 1 cup water
  • Additional Ingredients
  • Ice Ice
  • Creamer of choice
  • Chef notes

    I tried this coffee for the first time in Cleveland during Republican National Convention at a place called Pour. Then I went online to see how it's done. I've been experimenting with different roasters, like Six Depot Roastery in West Stockbridge, Massachusetts. Blue Bottle adds chicory for a New Orleans style, which I like, but I seem to have settled on grinding beans from Tiny Footprint and adding ground chicory. 

    Make-Ahead Tip: The coffee concentrate will keep in the fridge for two weeks or more. 

    Preparation

    For the cold brew coffee concentrate:

    Combine the coarsely ground coffee beans and ground chicory. Place in a large large bottle or bowl that can accommodate the coffee mix and the water. Mix together and let sit for 12 to 24 hours. 

    Strain mix through cheesecloth and or a fine sieve into a container with a stopper or screw on cap. Refrigerate. 

    For the simple syrup:

    In the meantime, in a small saucepan over high heat add the sugar, vanilla, cinnamon sticks and ginger and 1 cup of water. Bring to a boil, then reduce to simmer until the mixture thickens. Pour into an airtight container with the cinnamon sticks.  

    In a tall glass, add 4 ounces of the cold brew concentrate. Add the simple syrup to taste. Add ice and your creamer of choice. Stir. Enjoy.