NOLA Cold Brew Coffee Shave Ice
Ingredients
For the shave ice
For the cold brew concentrate
For the chicory syrup
Instructions
For the cold brew concentrate
  1. Very coarsely grind the coffee beans. If the grounds are too fine the coffee will become murky. Combine water and grounds in a container and seal. Let steep for at least 12 hours. Strain through a coffee filter and store in in a sealed container in the refrigerator until ready to use.
For the chicory syrup
  1. Add the sugar and water to a saucepan over medium heat. Bring to a simmer, stirring until sugar is dissolved. Turn the heat down to low, and add the chicory root and cook for 5 minutes. Remove from heat and strain through a fine mesh strainer. Let cool to room temperate then transfer to the refrigerator until ready to use.
For the shave ice
  1. In a mixing glass, mix 2 parts cold brew concentrate to one part chicory syrup (feel free to adjust the coffee to syrup ratio to suit your sweet tooth). Stir the cold brew coffee and chicory syrup mixture to combine. (The exact amount you need really depends on how much ice you’re using, how big your bowl is, etc.) Fill a bowl with shaved ice. Top with generous amount of the coffee syrup mixture. If you’re making it boozy, add a shot of the NOLA coffee liqueur. Pile on more shaved ice, then pack/sculpt the ice firmly with your hands, creating a mound atop the bowl. Add a bit more of the coffee syrup mixture. Top with a drizzle of condensed milk. Serve with spoon and straw.