Brewing Roasted Chicory Root and Recipes
Brewing Roasted Chicory Root
Don’t let anyone tell you roasted chicory root tastes just like coffee, but do believe those who find it enjoyable to drink as a standalone beverage. For the environmentally-aware, substituting part of your daily coffee with locally roasted chicory root can help take the pressure off global coffee resources and negative impacts to the rainforest. For those completely caffeine-free, this makes an excellent brew any time of the day. Learn how to harvest and roast your own chicory root here.
A simple herbal tea can be made using one teaspoon per cup. For a robust brew that offers the mouth-feel of coffee, I like using one tablespoon of ground roasted chicory root per cup of water. Place the measured roots into a heat-proof container (tea pot, canning jar, French press, etc.) and pour in the appropriate amount of boiling water. Let steep covered for 10 minutes or so (longer is fine as it does not get overly bitter). Strain and pour into your favorite mug! Try one of the recipes below and as always, adjust according to your own preferences.
Recipes
Roasted Chicory Root (Coffee Substitute)
1 tablespoon roasted chicory root
1 cup boiling water
Steep 10 or more minutes. Strain and enjoy.
Variations: throw in a pinch of cardamom, nutmeg, or cinnamon (or your favorite blend) just before adding the water.
Roasted Chicory Root (Tea)
1 teaspoon roasted chicory root
1 cup boiling water
Steep 10 or more minutes. Strain and enjoy.
Variations: throw in a pinch of cardamom, nutmeg, or cinnamon (or your favorite blend) just before adding the water.
Wild Root Mocha Java
2 tablespoons coffee
1 tablespoon raw cacao
1 tablespoon roasted chicory root
3 cups boiling water
Steep 10 minutes, strain, and enjoy.
Wild Root Brew
1 tablespoon roasted chicory root
1 tablespoon roasted dandelion root
2 cups boiling water
Steep 10 minutes, strain, and enjoy.
Vegan Roasted Chicory Root Latte
2 tablespoons roasted chicory root
1 cup boiling water
1 cup warmed almond milk (or coconut, cashew, soy, etc.)
2-3 teaspoons of maple syrup
Dash of cardamom, nutmeg, cinnamon (or your favorite spice blend)
Simmer the root in the water for 10 minutes. Meanwhile, warm the almond milk (no need to boil) with the maple syrup. Strain the roots and pour into your favorite mug. Briskly whisk the almond milk and pour into your mug. Top with a dash of spice. Makes two 8-ounce cups.
Dr. Nate Petley is a naturopathic doctor and clinical herbalist. He offers a three-year herb apprenticeship in Maine and lectures throughout New England sharing his expertise in naturopathic and botanical medicine. Dr. Petley blends the art and science of herbalism in his clinic and classroom, relying on his 20 years of experience studying, wildcrafting, and making herbal medicine. Information provided is for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease, nor is it a replacement for seeking proper medical attention.
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Dr. Nate Petley, ND | www.drpetley.com | 2012. All rights reserved. All text and photos are the property of Nathaniel Petley, ND.