If you love the ritual of coffee but want to skip the caffeine, chicory root deserves a place in your cupboard. Roasted until it's dark and fragrant, it brews a cup that's remarkably coffee-like — deep, nutty and woodsy — with none of the buzz and a natural, mellow sweetness all its own.
What is chicory root?
Chicory (Cichorium intybus) is a hardy plant native to the Mediterranean, recognizable in the wild by its bright blue, daisy-like flowers along roadsides and in meadows. It's the same family that gives us leafy favourites like radicchio, sugarloaf and Belgian endive — but it's the root that becomes a beverage.
Once harvested, the root is roasted until it develops a rich, dark, coffee-like aroma. A little goes a long way: chicory brews a surprisingly strong, full-bodied cup, which is exactly why it has been prized for centuries as a coffee substitute and a coffee extender.
A coffee tradition with deep roots
Chicory's connection to coffee isn't new.
In 19th-century France, chicory became popular as a way to stretch expensive coffee and the blend stuck around because people genuinely loved the flavour. It travelled with French settlers to Louisiana, where chicory coffee became the signature style of New Orleans and still famously served today, dark and chicory-rich, alongside sugar-dusted beignets. During times when coffee was scarce or rationed, chicory kept the morning ritual alive across Europe and North America.
What does chicory taste like?
Expect something close to a dark roast coffee, but softer and rounder:
- Roasted and nutty, with a woodsy, almost caramelized depth
- Naturally a little sweet, thanks to inulin (a naturally occurring fibre in the root that gives it body and mellow sweetness)
- Bold but smooth, without the sharp bitterness or acidity some coffees have
- Completely caffeine-free, so it's just as good in the evening as the morning
How to brew chicory root
Because chicory is potent, start small and adjust to taste.
As a hot brew:
- Use about 1 to 1.5 teaspoons of roasted chicory root per cup (8 oz / 240 ml).
- Add just-boiled water and let it steep for 5 to 10 minutes — the longer it sits, the stronger and richer it gets.
- Strain and enjoy. It's lovely black, or with a splash of milk and a touch of honey or maple, like a caffeine-free latte.
As a coffee blend: Stir a spoonful of roasted chicory into your ground coffee before brewing for a New-Orleans-style cup with extra depth and a smoother finish.
Cold brew: Steep in cold water in the fridge for 8 to 12 hours, then strain and pour over ice for a smooth, mellow iced "coffee" without the caffeine.
Try it in a blend
At Shanti Tea, we carry pure roasted chicory root as well as chicory root powder for the quickest cup. Chicory also stars in our Spirit blend, where its roasted, woodsy character rounds out an energizing mix of herbs or our Chaga Brew where roasted chicory root is blended with roasted carob and chaga mushrooms, balanced by the sweetness of honeybush and hints of chocolate. Both blends offer a comforting cup while nourishing your body and giving a warming, flavourful way to work chicory into your day.
