Estimated Cost$1.50
Helpful Equipment
Ingredients
- 20 - 25 Chicory Roots (sizes vary)
- 1 tbsp. Ground Cinnamon
Instructions
Make the Dried Grounds
- Preheat the oven to 300°F
- Once you have your chicory roots harvested, thoroughly wash and scrub them with a vegetable brush.
- Using a potato peeler, peel as much of the root away as you can into thin shavings. The inner roots can be difficult to peel, so these can be chopped with a knife into small pieces.
- Rinse your peeled and chopped roots one more time in a strainer to remove any leftover dirt.
- Pat the pieces dry and spread them out into a single layer on a baking tray.
- Sprinkle ground cinnamon over the pieces. Feel free to use more or less cinnamon to your liking.
- Bake in the oven for 2 hours, until pieces are dried, brittle, and brown.
- Allow roasted chicory root to cool briefly.
- Using a mortar and pestle, grind the roasted roots into small granules. It is okay if there are some larger pieces. The inner roots have some parts that will not break down easily.
Making Coffee
- Scoop about 1 Tbsp. of the ground chicory root into a tea infuser for every cup of water used.
- Add chicory coffee to hot water and allow to steep for 2 to 3 minutes.
- Add sweetener to your liking and enjoy!
Notes & Tips
Tip: Grinding the roasted chicory roots more into a powder will leave more grounds in the coffee. It is almost more like a matcha tea powder at that point. For less grounds or to avoid additional filtering, leave slightly larger granules. Nutrition
Calories: 47kcalCarbohydrates: 20.5gProtein: 1.4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 1.5mgPotassium: 63.7mgFiber: 8.7gSugar: 0.3gVitamin A: 43.6IUVitamin C: 0.6mgCalcium: 148.1mgIron: 1.2mg