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Author:
Franco Salzillo
Have you ever heard of chicory coffee? I have to admit I hadn’t until a friend introduced me to the coffee-like exciting drink a few years ago.
It turns out chicory coffee has been around for centuries. Actually, not only chicory roots but also its leaves have medicinal and culinary uses. The whole plant is quite versatile.
There’s a compelling reason behind chicory becoming a coffee alternative. According to Wikipedia “In 1766, Frederick the Great banned the importation of coffee into Prussia, leading to the development of the coffee substitute,” and chicory coffee was born.
If you enjoy a brewed drink but don’t want to abuse caffeine, this drink is excellent for you!
Chicory flowers are bright blue, and you might know them as blue daisies or blue dandelions. They’re native to the Mediterranean basin, and ancient cultures have used it for its many medicinal benefits (which we’ll discuss later on.)
You know some chicory leaves for their most common name, radicchio, and are delicious on salads. Even a few brewers are using the stuff to add flavor to their concoctions, but that’s not the type of brew we’re making today. Today it’s all about chicory coffee.
Chicory coffee is most commonly brewed from a chicory-arabica blend; they work well together. So, we’re drinking coffee after all, just slightly more bitter, nuttier and healthier.
Chicory roots have lots of minerals, including manganese, potassium, and phosphorus. The root has quite a few vitamins too, like vitamin B6, and C. The combination of nutrients is great for your health, particularly to your brain.
The root has proper amounts of dietary fiber too, which aid digestion, but the most important compound is inulin — a natural chemical that can lower blood sugar levels and has anti-inflammatory properties.
Combined with coffee’s health benefits, including curing depression and being a brain stimulant. The brew we’re making today is quite potent and will keep you energized and healthy, and that’s the best way to start your day.
Really, you’ll love chicory coffee, especially in the mornings. You’ll feel great, and the best part of it all? You’ll be making your own at home.
Wash your chicory roots and cut into one-inch pieces.
Bake the chicory roots at 300°F for 30 minutes or until they’re golden brown. Let them cool.
Grind the coffee and the roasted chicory roots and mix equal parts.
Brew your chicory coffee with your favorite method.
