Here’s a great new recipe! Give it a try with Mokk-a’s Cafe Svenska

1 pound coffee, coarsely ground
1 ½ ounces dried chicory root (see Note)
2 ½ quarts water
3 ounces simple syrup (see note)
4 to 5 cups milk

Combine coffee, chicory and water in large stock pot. Stir to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
Fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. Leftover syrup can be refrigerated for up to 1 month.
Makes 8 servings