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ontap af chicory-coffee

©istockphoto.com/sf_foodphoto

Coffee With a Kick

Re-creating New Orleans’ chicory-fueled cooler.

 

New Orleans has flavor all its own, and in our May/June 2013 issue, we drink in all the city’s cocktail culture, past and present. But when it comes to coffee, the local bean scene can be summed up in one word—chicory. Morning, noon and night, locals and tourists line up at Café du Monde in the French Quarter for cups of chicory coffee—a bold, bittersweet brew made with a mix of the roasted, ground root of the endive plant and regular coffee beans. And though New Orleans popularized the coffee-chicory blend, it wasn't the first to brew it. With centuries-long stints shifting from the Roman Empire to Napoleon’s France, chicory coffee made its way to the U.S. during the Civil War when confederate soldiers used the root to stretch their coffee rations. And from there, the taste for the distinctive brew only spread. One notable fan, San Francisco-based Blue Bottle Coffee, brews up its own version and even offers brew-your-own chicory coffee kits and pre-mixed bottled versions. Curious for a taste? Check out Blue Bottle’s easy formula.  


Ingredients
1 lb. coarsely ground coffee
1 1/2 oz. roasted and chopped chicory
2 1/2 quarts water
3 oz. simple syrup

 

Tools
Large stockpot
Wooden spoon
Fine-mesh sieve
Large Mason jar

 

Combine the ground coffee, chicory and water in a stockpot. Stir with a wooden spoon, cover and let steep at room temperature for 8-12 hours.

 

Carefully break the crust of the coffee grounds with a spoon and strain through a fine-mesh sieve into the Mason jar. Add simple syrup to concentrate and stir to combine.

 

Serve over ice and add milk to taste—most people opt for about a 50/50 ratio of milk to chicory-coffee concentrate.

 

Keep refrigerated and use within 1-2 days. Yields 4-5 cups of concentrate.


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recipe af Strawberry-Shake

Photo by Clare Barboza

Strawberry Shake

Updating the soda-fountain favorite, this recipe offers a bright burst of berry goodness.

 

1 cup strawberry syrup (see below)
1/2 cup milk
1 Tbsp. milk powder
8 scoops vanilla or strawberry ice cream
Tools: blender
Glass: milkshake
Garnish: drizzle of strawberry syrup

 

Blend milk and milk powder until smooth. Add the strawberry syrup and ice cream and blend until the ice cream is just incorporated. Pour into glasses and garnish.

Serves 4.

 

Strawberry Syrup: Combine 2 cups chopped strawberries (fresh or frozen), 3/4 of a cup of granulated sugar and a splash of lemon juice in a small saucepan and simmer over medium heat, mashing strawberries, for 2 minutes. Let cool to room temperature before using.

 

From Malts & Milkshakes by Amy Martin. Published by St. Martin’s Press


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Apricot Shrub

Preserve the flavor of peak-season apricots with this tangy shrub.

 

1 cup apricots, pitted and quartered
1 cup sugar
1 cup apple cider vinegar
Tools: medium mixing bowl, potato masher, wooden spoon, strainer

 

In a medium bowl, mash the apricots, add the sugar and stir to combine. Cover and refrigerate for at least 12 hours and up to two days.

 

Strain the accumulated juices into a jar, pressing down on the fruit to extract as much liquid as possible. Add the vinegar and stir to combine. Keep refrigerated and use within 2 weeks; shake well before using.

 

Yields approximately 2 1/2 cups.

 

Putney Farm


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Apricot Shrub Soda

A homemade apricot and apple cider shrub adds a summery splash to a glass of club soda.

 

1 oz. apricot shrub
4-5 oz. club soda or sparking water
1/4 oz. fresh lemon juice (optional)

 

Combine ingredients in an ice-filled glass and gently stir to combine. Taste for sweetness, adding lemon juice to taste, if desired.

 

Putney Farm


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FLOOP from Rising Star Roasters

Inspired by a drink she tasted at a barista competition in Los Angeles, Rising Star's Erika Durham came up with the FLOOP, a cereal-milked, powder pink take on the popular cortado.

 

2 cups Fruit Loops, crushed
½ gallon whole milk
espresso shot (or very strongly brewed coffee)

 

Add cereal to the milk and soak for 12 hours, refrigerated. After 12 hours, strain the cereal from the milk. Pull a ristretto shot of espresso, or brew very strong coffee in a moka pot. Steam the Fruit Loop milk so that it is textured similarly to a cappuccino, or warm on low heat on a stove top, whisking for texture. Pour the milk over the espresso or coffee and serve.

 

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