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New Orleans Crème Brûlée Iced Coffee

A tall glass of New Orleans iced coffee with ice and cream, next to two slices of cinnamon coffee cake.
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A sweet and creamy iced coffee inspired by New Orleans, featuring chicory cold brew and a caramelized sugar topping.

Ingredients

Scale
  • 1 cup strong cold brew coffee concentrate
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup heavy cream
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon chicory root, ground
  • 1 teaspoon vanilla extract
  • Ice cubes
  • 2 tablespoons granulated sugar, for topping

Instructions

  1. Brew your cold brew coffee concentrate using your preferred method, adding the ground chicory root to the coffee grounds before brewing. Let it steep for at least 12-18 hours.
  2. In a glass, combine the cold brew concentrate, milk, heavy cream, sweetened condensed milk, and vanilla extract. Stir well until combined.
  3. Fill the glass with ice cubes.
  4. To create the crème brûlée topping, sprinkle the granulated sugar evenly over the surface of the coffee.
  5. Using a kitchen torch, carefully caramelize the sugar until it forms a hard, glassy crust. Alternatively, you can briefly broil the sugar until caramelized, watching closely to prevent burning.
  6. Serve immediately and crack the caramelized sugar with your spoon.

Notes

  • For a make-ahead option, prepare the cold brew concentrate with chicory and store it in the refrigerator for up to a week.
  • Adjust the sweetness by adding more or less sweetened condensed milk to your preference.
  • Experiment with different types of milk, such as almond, oat, or soy, for a dairy-free version.

Nutrition

Find it online: https://delishsymphony.com/new-orleans-iced-coffee-creme-brulee/