Step 1

Make the simple syrup:

Step 2

Heat the sugar and water in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves and liquid is syrupy, about 10 minutes. Cool and transfer to a container with a lid. The syrup will keep in the refrigerator for up to 1 month.

Step 3

Make the coffee:

Step 4

For the coffee concentrate, combine the coffee beans, chicory and water in a large pitcher or bowl. Mix to combine and let sit at room temperature for at least 12 and up to 24 hours. Strain through a fine-mesh strainer lined with a cheesecloth into a container with a lid. Refrigerate for up to 2 weeks.

Step 5

Put the simple syrup, vanilla and cinnamon sticks in a small saucepan and heat to a simmer. Remove from the heat and let the cinnamon sticks sit in the syrup for about 10 minutes, then discard the sticks.

Step 6

For each drink, pour 1/2 cup of the coffee concentrate and the desired amount of simple syrup into a tall glass. Add ice and milk or cream to taste. Stir to combine and serve.

Step 7

Excerpted from the book AL ROKER'S RECIPES TO LIVE BY: EASY, MEMORY-MAKING FAMILY DISHES FOR EVERY OCCASION by Al Roker and Courtney Roker Laga. Copyright © 2024 by Al Roker. Reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing, a division of Hachette Book Group, Inc., All rights reserved.