How to Brew a Cup of Chicory

Updated on July 28, 2017
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Nightcat enjoys cooking and was once a hot-foods worker in a previous life. She enjoys passing on tips for home chefs of all levels.

Chicory is NOT Coffee

Chicory is a wonderful root that can give coffee a run for its money. The humble root comes from the endive plant, so it is no surprise people cook and eat it as well. But we are here to brew a cup of chicory, something a lot of folks don't know a thing about.

If your doctor ever sits you down and says, "No coffee, not even decaf," chickory comes to the rescue. Or maybe you noticed it is cheaper than coffee and wanted to try it out. After all they drink it in New Orleans, and it is a huge part of the food scene at Emeril's, according to a slew of products. So let's get brewing.

Please note: these are all my own original photos and scans. If you'd like a copy, please give me credit and a link back. Thanks!

Step 1: Gather Your Ingredients and Supplies

Ingredients and Supplies

  • 1 tsp to 1 tbsp Chicory
  • Boiled Water
  • 1 mug
  • French Press
  • Optional: Sweetener
  • Optional: Creamer

Note: Chicory can be strong. One teaspoon can make some folks happy; some need at least a tablespoon.

Step 2: Add chicory to French press add boiled water.

  1. Put your kettle on to boil.
  2. Add chicory to French press. At least one teaspoon, more if desired.
  3. When water is ready add to desired or recommended level and put the top on loosely. Be sure not to push the press down yet because the pressure will send boiling water all over the place. You don't want to forget and learn that lesson the hard way, trust me on that. It also gives your chicory room to float up and down on water thermals as it brews. Seriously, chill out and watch it sometime. It's like a lava lamp.

Tip: I've been experimenting with herbs and spices I like to make herbal tisanes from with chicory. So think about trying an add-in like black pepper, cinnamon, nutmeg, fennel, bay, or sage.

Step Three: Brew

Brew for at least five minutes. Carefully press the plunger down. Be super careful. And keep your hands away from where steam or hot water may shoot out. I don't want you scared of it, just don't slam down on the top like it's a game show buzzer, OK?

Step Four: Pour

Pour your perfect brew, sweeten and add creamer if desired. Enjoy!

The finished product

Chicory can have some great health benefits, but please make sure to contact your doctor or druggist before changing your diet to make sure it won't have any adverse effects or drug interactions.

And no, I don't think it cures any disease or give a fairy her wings or anything like that. But it is tasty and good for when the coffee has got you seeing things that aren't there or staring at the ceiling at four AM.

I did unearth a page of lore for the humble plant, though as witchy folks know it makes a difference if you are talking about the leaf kind you nibble on or the root plant which are different members of the same family. Still, a lot of the lore does make sense. You will certainly be frugal if you are rasing your own plants or buying ground to brew.

And going off the caffeine, or at least cutting it in half New Orleans style will certainly remove the obstacles of nervousness and jumping straight into the air at every tiny surprise. If giving a chance this worldwide treat can become your go to brew when you’ve had enough joe or are tired of herbal teas.

Pumpkin Almond Chickory

Brew as above, add pumpkin creamer and almond milk as desired.

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Liked the article? Annoyed folks call it coffee? Know a better way to brew it? Fire away!

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    • Nightcat profile image

      Nightcat 4 years ago

      @Spoza_di_Serpente: Thank you, Spoza_di_Serpente! It is wonderful to have as a treat or every day, very soothing compared to traditional coffee. Thanks for sharing your memories as well! :)

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      Spoza_di_Serpente 4 years ago

      I've got to try this. My great aunt used to drink chicory, and something else that was a grain (forgotten the name), but I didn't even like coffee when I was younger, so I never tried it. It looks really tempting with the pumpkin spice and almond milk.