To prepare for coffee, wash the roots until all the dirt is off. Dry the whole root on a towel in the sun. The chicory plant flowers from July to October. The flowers only open on sunny days. The roots, however, are best to pick between fall and spring. [4] X Research source The leaves and root of the plant are the bits that most people eat. The flower itself is technically edible, but it has a bitter taste. [5] X Research source
If you don’t have a coffee grinder, try mincing the root very finely. Try using a mortar and pestle to crush the toasted root.
Perhaps you only want to “cut” your coffee for the taste of the chicory. You may want to stretch your coffee supply so that it lasts a bit longer. Try a 1:4 or 1:5 ratio of chicory to coffee. If you are trying to seriously reduce your coffee consumption, try a 1:2 or a 2:3 ratio of chicory to coffee. Consider drinking a mostly-chicory blend. Perhaps you want the warmth and the taste of coffee, but not the stimulating effects. Try a 4:1 or 5:1 blend of chicory to coffee.
Consider using chicory as a way to wean yourself off of coffee. Over the course of several weeks, gradually increase the ratio of chicory to coffee until you are drinking mostly non-caffeinated chicory.
Double or triple the recipe depending on the volume that you want.
Try adding honey and milk, or molasses, or a sweetener of your choice. Chicory can be somewhat more acidic than regular coffee, so it may taste better if you cut it. [6] X Research source
