Ingredients
For two mugs
- 4 tsp pure roasted chicory root granules about 10 g; brewable granules, not instant powder or a coffee blend
- 2 cups water 480 ml
- 1/4 cup whole milk 60 ml
- 1/4 tsp vanilla extract
Equipment
- French press, or heatproof jug with lid and a fine strainer lined with a paper coffee filter
- Kettle
- Small saucepan
- Measuring spoons and liquid measuring cup
- Two mugs
Instructions
Steep and serve
- Measure the roasted chicory root granules into a heatproof jug or French press.
- Bring the measured water to a boil. Pour over the chicory, stir gently and cover. Steep for 5 minutes. Do not keep boiling the infusion.
- While the chicory steeps, warm the milk gently in a small saucepan until steaming but not boiling. Stir the vanilla into the warm milk.
- Gently press the French press plunger and pour without disturbing the sediment. If using a jug, pour the infusion through the lined strainer into the mugs; let it drain without squeezing the grounds.
- Divide the vanilla milk between the two mugs and stir. Taste and add a splash of hot water if you prefer a lighter drink. Serve at a comfortable sipping temperature.
Video
Notes
Video credit: PAIS COFFEE FACTORY demonstrates roasting chicory root and brewing a coffee-chicory blend. This recipe starts with purchased roasted chicory granules, uses no coffee beans, and adds vanilla milk; follow the written infusion method here.
Contains milk. Use a suitable unsweetened plant milk if preferred and check its ingredients for allergens. Choose pure chicory if you want a caffeine-free root brew; coffee-containing blends still contain caffeine. Timing is approximate and depends on how quickly your kettle and saucepan heat.