Chef notes
Even though my schedule demands that I get up by 3:45 a.m. on weekdays, I didn't start drinking coffee until fairly recently. I had tried it at my parents' house a few times, but it was too bitter, and I associated it with my father's smoking.
I was in Cleveland on assignment when I first encountered cold brew in a café, and I became coffee curious. Since the coffee wasn't heated, it wasn't acidic or bitter. Instead, the flavor was smooth and mellow — much like myself. Sweet, but punctuated with just enough bitter chicory to make it interesting.
When I got back to New York, I went into mad scientist mode, mixing up different concoctions with different amounts of vanilla, sugar and cinnamon until I hit upon The One. I was so pleased with my discovery that I brought batches of it to work for the coffee lovers who work on TODAY. I hadn't been this popular since the days when I brought in doughnuts!
The recipe makes a big batch because the coffee is so good you'll want it in your life every day, and also, it has to steep for up to a day.
When Henry Winkler (aka the Fonz) was a guest host on the 3rd Hour, he took a sip and said, "This is the best coffee I have ever had in my life."
Technique tip: You might need to order the chicory online, as it can be hard to find in stores.
Special equipment: You'll need cheesecloth for straining the coffee. Most supermarkets carry it.
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