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New Orleans-style iced coffee and chicory- There's been a certain amount of clamoring, yes clamoring, for a way to make our new orleans-style iced coffee at home. here we are: a kit! we'll set you up with a pound of the coffee we use for our refreshing new orleans-style iced coffee, an envelope of pre-measured roasted french chicory, and a copy of the recipe we use scaled for one pound of coffee. You will need to add milk,a little sugar, and ice. 10% of all sales will go to the New Orleans Edible Schoolyard project (find out more here - www.esynola.org). Prepare concentrate in large non-reactive stockpot. Just prior to preparing concentrate, grind one pound of coffee at a very coarse grind. Add one pound of ground coffee and entire bag (1.5 o.z.) of roasted French chicory to stockpot. Add 2.5 quarts of water. Stir. Let steep 8 - 12 hours in covered stockpot at room temperature. Strain through fine meshed metal sieve into a jar. Straining is much easier if you carefully break the crust of coffee grounds with a spoon before pouring. Coffee concentrate should resemble used motor oil. Yield will be 4-5 cups of concentrate. Add 3 oz. of simple syrup to concentrate and stir. Serve over ice and add milk to taste. Unsweetened concentrate keeps for 5-7 days. Sweetened concentrate is best for only one day. Once milk is added it is best for only a few hours.