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New Orleans Iced Coffee with Crème Brûlée Twist

A tall glass of New Orleans iced coffee with a thick layer of whipped cream and a dusting of cinnamon.
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A sweet, café-style iced coffee with chicory, cold brew, and a creamy crème brûlée-inspired topping.

Ingredients

Scale
  • 1 cup coarsely ground coffee
  • 1/4 cup chicory root
  • 4 cups cold water
  • 1/2 cup heavy cream
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar (for caramelizing)
  • Ice cubes

Instructions

  1. Combine coffee grounds and chicory in a large jar. Add cold water and stir.
  2. Cover and refrigerate for 12-24 hours.
  3. Strain the cold brew concentrate through a fine-mesh sieve or cheesecloth.
  4. Fill a glass with ice and pour in the cold brew concentrate.
  5. In a bowl, whisk heavy cream, sweetened condensed milk, and vanilla until slightly thickened.
  6. Top the coffee with the cream mixture.
  7. Sprinkle sugar on top and caramelize with a kitchen torch or broiler for 1-2 minutes.
  8. Serve immediately.

Notes

  • Store leftover cold brew concentrate in the fridge for up to a week.
  • Adjust sweetness by adding more or less condensed milk.
  • Use a blender for a frothier cream topping.

Nutrition

Find it online: https://kitchenuser.net/new-orleans-iced-coffee-creme-brulee-recipe/