How to Make Chicory “Coffee”- 1 ingredient, herbal, 5 minutes to make, great prebiotics! (AIP safe)
Servings
1-2servings
Cook Time
5minutes
Servings
1-2servings
Cook Time
5minutes
Ingredients
Instructions
  1. Place water into small saucepan and bring to simmer. While it heats add chicory either to a French press -or- to the pot with water.
  2. When water comes to a boil, turn off heat and pour it into French press. Alternately allow the chicory root to steep in the pot. Steep for 5 minutes.
  3. Pour through mesh strainer into mug. Sweeten and/or add something creamy, as desired; or drink black.
  4. See Recipe notes below for variations.
Recipe Notes

Here’s where to source roasted chicory root.

Variations

  • “Herbal Coffee”~ Add 1 Tablespoon roasted, ground dandelion root to the hot water, to steep with the chicory. (You can find ground dandelion root here.)
  • “Bulletproof”~ Make it “bulletproof” by placing the finished “coffee” in the blender. Add: 1 Tablespoon MCT oil, 1 Tablespoon coconut oil (get 10% off at check out with code BEAUTIFUL10) (or ghee, if tolerated), and 2 teaspoons honey or maple syrup, if desired. I also like to add 1 Tablespoon gelatin. Blend using caution, starting at the blender’s lowest speed; then increase to medium speed for 12 seconds.
  • “Horchata”~ Blend in 1/4 teaspoon cinnamon, 1 Tablespoon coconut cream, and 1 Tablespoon gelatin or collagen. Blend using caution, starting at the blender’s lowest speed; then increase to medium speed for 12 seconds.
  • “Mocha”~ Blend in 1 Tablespoon toasted carob (or fair trade cocoa powder), 2 teaspoons honey or maple syrup, 1 teaspoon real vanilla extract, and a pinch of sea salt. I also like to add 2 Tablespoons fat of choice (coconut oil, butter or ghee) and 1 Tablespoon gelatin. Blend using caution, starting at the blender’s lowest speed; then increase to medium speed for 12 seconds.