1 teaspoon roasted chicory root 1/4 cup boiling water milk
Steep chicory root in the boiled water for about 10 minutes. Pour through a strainer and add milk (see below).
For a latte, the proportions are 1 part to 3 parts milk. For a cappuccino, the proportions are 1 part chicory to 1 part milk.
(Editor's Note: I have not tried this so I cannot testify how good it is, but I have had chicory coffee, and I enjoy it.)
SOURCES
Richters.com has seeds, dried root, of the regular wild chicory, and also offers a special cultivar "Cichorium intybus 'Magdeburg' " specifically for a coffee substitute. Click on "online catalogue' then 'C' to view the two chicory types.
 |
Go To Page: 1 2
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Laurel Morris's Herb Gardening topic, please visit the Discussions page.