Chicory Coffee

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Chicory coffee is a rich, dark, and nutty beverage made by roasting, grinding, and brewing the taproot of the chicory plant. It can be enjoyed on its own as a caffeine-free alternative or blended with regular coffee to mellow the bitterness and lower overall caffeine intake.

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Cook Time 10

Steeping Time 5

Course: Drinks

Cuisine: American

Ingredients

What you need:

Loose chicory or chicory-dandelion blend available from most health food retailers and online
A teapot and strainer or any method you would normally use to brew coffee or tea

Instructions

I used a simple teapot and strainer for mine. Add roughly one to two teaspoons of the loose chicory-dandelion blend per cup of water, depending on how strong you like it. Pour over water just off the boil, around 200°F, and let it steep for 5 to 7 minutes. Strain into your cup.
The genuinely good news is that loose chicory can be brewed using essentially any method you already use for coffee or tea. A French press, a standard drip coffee maker, a pour-over, or even a simple steep-and-strain method like the teapot approach I used will all work. There is no special equipment required.

Video

Notes

If you want the most historically accurate Civil War-era version, roast raw chicory root pieces in a dry pan over low heat until dark brown and fragrant, then grind coarsely before brewing.

For the closest approximation to what was served in New Orleans during and after the Civil War, brew a 50/50 blend of real coffee and chicory rather than pure chicory. This is also the modern New Orleans café au lait standard.

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