Ingredients
- 4 cups filtered water 960 ml
- 1/4 cup coarsely ground roasted chicory root about 25 g
- 1/4 tsp ground cinnamon optional
- warm milk or oat milk optional, for serving
- maple syrup, honey, or brown sugar optional, to taste
Equipment
- Medium saucepan with lid
- Fine-mesh sieve
- Coffee filter optional, for a clearer brew
- Heatproof pitcher
Instructions
- Bring the water just to a boil in a medium saucepan, then remove the pan from the heat.
- Stir in the roasted chicory root and cinnamon, if using. Cover and steep for 5 minutes.
- Taste carefully. For a stronger brew, cover and steep for up to 2 minutes longer; avoid a long steep that can turn woody and bitter.
- Strain through a fine-mesh sieve into a heatproof pitcher. For a very clear cup, line the sieve with a rinsed paper coffee filter.
- Pour into warm mugs. Serve black or add warm milk and sweetener to taste.
Notes
- Use pure roasted chicory root for a caffeine-free brew; coffee-and-chicory blends contain caffeine.
- Grind size and roast level affect strength, so adjust the next batch one tablespoon at a time.
- Refrigerate plain leftover brew in a covered container and use within 3 days.
- Nutrition is intentionally left for manual calculation because milk and sweetener choices vary.
