Many people love their coffee and don’t even want to entertain the thought of living without it – and while it’s from plant, coffee does have its drawbacks due to the high caffeine content. For those of you looking for an alternative; or just about anyone looking for really great and healthy beverages; take a look at these recipes!
Chicory Coffee
Ingredients
1 Tablespoon Chicory Root (roasted and grounded)
1 Tablespoon Dandelion root (roasted and grounded)
2 Cups Water
How to:
Place water, chicory root and dandelion root in a pot.
Bring to a boil and simmer for 2-3 minutes.
Strain using a fine mesh strainer and serve.
Herbal Root Coffee
Ingredients
2 Tablespoons Dandelion Root (roasted and ground)
2 Tablespoons chicory Root (roasted and ground)
½ Tablespoon Cinnamon Powder (optional)
4 Cups Water
Natural Sweetener (to taste)
How to:
Add the water, dandelion root, chicory root, and cinnamon to your coffee maker or French press.
Add boiling water and allow the herbs to steep for 5-7 minutes.
Strain and add sweetener to taste.
Serve dusted with cinnamon.
Dandelion Chicory Carob Maca Coffee Combo
Ingredients
1 Tablespoon Dandelion Root (roasted and grounded)
1 Tablespoon Chicory Root (roasted and grounded)
1 Teaspoon Carob (roasted and grounded)
1 Teaspoon Maca Powder
3 Cups Water
How to:
Add water, dandelion root, chicory root, carob and maca powder to a coffee maker.
Add boiling water and allow to steep for 5-7 minutes.
Strain, add sweetener to taste and serve.
Reishi Dandelion Maca Latte
Ingredients
4 Ounces Freshly Brewed Reishi Roast (steeped for 15 minutes)
4-8 Ounces Coconut Milk (or other plant-based milk of preference)
1 Teaspoon Maca Powder
1 Teaspoon Sweetener (optional)
How to:
Heat Maca Powder in the coconut milk just until steam appears.
Pour into a mug and add the Reishi Roast.
Stir in sweetener to taste and serve.
Dandelion Root Coffee
Ingredients
2 Tablespoons Dandelion Root (ground and roasted)
2 Tablespoons Chicory Root (ground and roasted)
1 Cinnamon Stick (optional)
4 Cups Water
How to:
Place water, dandelion root, chicory root, and cinnamon stick in a pot.
Bring to a boil, then simmer for 5-7 minutes.
Strain using fine mesh strainer.
Pour coffee into cup.
Add coconut milk, if desired and serve.
Herbal Coffee
Ingredients
1 Tablespoon Pau D’Arco Powder
4 Teaspoons Dandelion Root (roasted and grounded)
1 1/2 Teaspoons Chicory (roasted and grounded)
1 Teaspoons Cacao Nibs (see below)
4 Cups boiling water
For the roasted cacao nibs:
Preheat the oven to 350 degrees. Â Spread the chopped cacao nibs (1/2 cup cacao nibs, finely chopped) out on a small baking sheet.
Bake for 5 minutes and remove from the oven.
Cool and place in a jar for future use.
How to:
For the herbal coffee:
Add ingredients into a coffee maker or French Press. Cover with boiling water and let brew for 5-7 minutes.
Press down the filter, and pour into cup.
Chicory Cacao Blend
1 Cup Hot Almond Milk
1 Tablespoon Chicory Root (roasted and grounded)
1 Tablespoon Cacao Powder (roasted and grounded)
1 Teaspoon Sweetener (optional)
How to:
Heat 1 cup almond milk until steaming and hot, but not boiling.
Stir in Chicory powder and cacao powder.
Add sweetener and stir.
Pour into cup and serve.
To Make Almond Milk:
Soak 1 cup of almond overnight.
Drain and blend in 4 cups water.
Add a bit of vanilla and blend a few seconds more.
Strain and bottle.
Chicory Cafe Au Lait
Ingredients
1 Teaspoon Chicory Root (grounded and roasted)
Plant-based Milk (Almond, Coconut etc)
Water
How to:
Add Roasted Chicory Root to coffee maker and brew with water.
Heat milk of choice, but do not allow to boil.
Add milk to coffee and stir.
Note:
For stronger coffee more roots can be added or less water.
All recipes can be done in a saucepan, if prefer.
You can use any plant-based milk of preference.
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