How to Make Chicory Coffee: A Simple Guide to A Tasty Alternative to Coffee

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For several years, I’ve noticed a beautiful blue wildflower lining the road during the summer. It starts out looking like a weed, but when it blooms, the flower is the color of a Tanzanite gemstone. I had no idea this simple, common weed could be used to make chicory coffee.

Guys! I was amazed and delighted by the results! It makes a delicious cup of coffee. I had no idea.

It feels like I’ve discovered this special secret, except I want you all to know all about it too. So here goes!

image: chicory coffee in glass coffee cup beside chicory plant and dish of roasted, ground chicory root

What is chicory?

Chicory is a mid-summer to first frost flowering herbaceous perennial in the aster family (Asteraceae.) You may also know it as blue sailors, coffeeweed (how apt!), cornflower (not to be mistaken for Bachelor’s Buttons), Italian dandelion, or succory.

Perhaps you know it as New Orleans coffee, a coffee and chicory blend, as found at Cafe’ du Monde. Why is chicory added to coffee? Great question! The coffee and chicory blend has an interesting history that includes the American Civil War and the Great Depression.

Where does chicory grow?

wild chicory plant

It’s native to Europe, central Russia, and western Asian but can now be found in other parts of the world, including North America where it survives in zones 3-9.

I’ve noticed that it grows well along roadways and sidewalks, in gravel, or in any other harsh environment you can think of. The plant is dark green and is about 12-24 inches high. The bluish flower petals are flat at the ends, and slightly “fringed.” The leaves closest to the ground look exactly like dandelions. If you are looking for them on a sunny day, they are easy to see. But, on an overcast day or late afternoon, the flowers close up, and it’s harder to spot.

Also, like dandelions, it regrows from the tap root. So if for some reason yet incomprehensible to me (did I mention the great coffee?!) you have an infestation of it that you want to eradicate, you’ll find it also has the staying power of a dandelion. Instead of dealing with that headache, I suggest phoning me; I’ll come to dig them up by the roots for my morning cuppa!

In addition to being used to make a beverage similar to coffee, it also has medicinal properties.

Medicinal Uses of Chicory

According to Peterson Field Guide to Medicinal Plants & Herbs, the root can be mixed with water to make a diuretic or laxative. It’s used homeopathically for liver and gallbladder ailments, it can lower blood sugar, and has a slight sedative effect.

Chicory root extracts have been shown to be antibacterial, and their tinctures have an anti-inflammatory effect. You can learn how to make your own tinctures fairly easily.

Edible Uses of the Chicory Plant

In addition to the amazing coffee alternative its roots produce, its leaves are good for both salad and cooked greens. The white underground leaves are great as a salad green in the spring, and the outer green leaves can be boiled for 5-10 minutes and eaten.

I haven’t tried that yet; I’m laser-focused on its possibilities as a coffee substitute!

How To Make Chicory Coffee

The roots of the chicory plant must be dried, roasted, and ground before making a hot beverage. Ergo, I decided to go dig up some roots and try roasting them for coffee.

1. Locate chicories and dig up the roots

I found plenty of chicories to forage right around my house and along my street. I thought I could just pull them out of the ground but I was wrong.

It had been dry for the week prior and because we had a lot of clay soil, I had to use a shovel. Once I started digging, I found some of the roots are very long. Many broke off as I tried to pry them up with my shovel, but I got a decent-sized batch quickly.

2. Soak, scrub, and chop

sliced up chicory root on roasting pan

I soaked the roots for a short time, then scrubbed the roots clean, and chopped off the rest of the plant. Those parts I added to my compost, which is an ongoing project. I patted the roots dry and sliced them up.

I did have to get a heavier chopping knife because some of the roots have a center that is like wood. The really tough stuff, I just added to my garden, and the rest I put on a cookie sheet.

3. Roast the roots

I thought I’d try roasting it slow and low. I turned my oven on to 250 degrees and watched it for a half hour or so. It seemed to dry out but not really “roast” the pieces.

So, I turned up the heat to 350 degrees, and about 20-30 minutes later, a wonderful smell came from the oven. The root pieces were turning brown and smelled like chocolate, caramel, and coffee, all in one. The darker it got, the better it smelled.

Once I thought the chicory root was dark enough, I turned down the oven to 300 degrees. I wanted it to roast a little more but not burn. The total time was about an hour and a half. I took the roasted root pieces out of the oven and let them cool to room temperature.

4. Grind the roasted chicory roots

ground root in glass container

Using my blender on the “chop” setting, I ground up the roots. After several seconds, I found it still too coarse. However, once again, the smell was incredible. I think the blades created enough heat to warm the grounds and send the smell wafting up in the air.

Because I needed a finer grind, I set the blender to “liquefy,” and that worked much better. The result was a finer grind that almost had the appearance of cigarette tobacco.

5. Brew the ground chicory root

carafe showing brewed substitute

I was finally ready to brew a cup of chicory coffee! I added 2 teaspoons into my coffee filter and enough water to the pot of my drip coffee maker for one cup of coffee. It looked dark as it brewed, just like regular coffee.

By the way, in a power outage, a French Press is highly recommended for every coffee lover. You can get one for less than $30, and it’s worth every penny. I imagine this would also work well for cold brew also.

What Does Chicory Coffee Taste Like?

Now, the taste test.

First, I tried it black. It tastes just like a strong black coffee but with a definite mocha, possibly a caramel flavor. I may have used too much chicory, so next time I’ll use 1 to 1 1/2 teaspoons per cup when I brew. Experiment to find the amount that produces results you enjoy.

Since I don’t normally drink black coffee, I added a tiny bit of stevia (here’s Survival Mom’s preferred Stevia brand) and some Coffee Mate to this aromatic concoction. You could also add spices like cinnamon for a different flavor.

Oh, my, GOSH!!!!! This is like a fabulous cup of coffee from a pricey coffee house. I didn’t really think it would be this good. I can’t wait to go out and gather more chicory root!

Benefits of Chicory Coffee

In addition to the medicinal properties mentioned earlier, here are some other potential benefits:

  • Chicory roots may improve digestive health. In its raw state, it contains 68% inulin. Inulin is a prebiotic fiber available in many foods that you may already eat, such as wheat, bananas, garlic, and onions to name a few.
  • Some research suggests it may improve bowel function and reduce constipation, and improve blood sugar management and insulin resistance. However, most research focuses on inulin rather than chicory.
  • Animal studies have suggested chicory root possesses anti-inflammatory properties.
  • Prepper Reason #1! If SHTF, and you run out of green coffee beans to roast, this will be priceless, both for personal consumption and for bartering.
  • Prepper Reason #2! Add chicory to regular coffee to stretch your supply. Note: the beverage may no longer be caffeine free.
  • It’s caffeine free, so you can have a warm beverage, late at night. If you want to limit your caffeine intake but don’t like decaf coffee, chicory coffee may be the coffee taste alike you’ve been wishing for.

A Caution About Chicory

While I am all on board with using chicory root for coffee, there are some possible side effects to consider:

Why Preppers Should Consider Chicory

Chicory is a natural addition to a prepper’s holistic survival plan. It’s a plant that is rich in nutrients and has many medicinal properties, making it a valuable addition to any prepper’s food storage. The root of the chicory plant can be roasted and used as a coffee substitute, providing a caffeine-free alternative that can be stored for long periods of time. Chicory leaves are also edible and can be added to salads or cooked as a vegetable.

Additionally, chicory has been used for centuries as a natural remedy for a variety of ailments, including digestive issues, liver problems, and inflammation. With its versatility and health benefits, chicory is a smart choice for preppers looking to stock up on essential supplies.

If SHTF, and you run out of green coffee beans to roast, this will be priceless, both for personal consumption and for bartering. Also, adding chicory to regular coffee stretches your supply. However, note that the beverage may no longer be caffeine free.

If you don’t want to rely on foraging it in the wild, you could plant it from seed as part of an edible landscape or a medicinal garden.

Final Thoughts About Chicory Coffee

I highly recommend foraging for this wonderful and amazing plant. I can’t believe we’ve lost so much knowledge over the years about living off the land. We all should learn foraging skills.

This coffee alternative is free, abundant, delicious, and a great barter item. Better yet, just try it now to enjoy, but save some for yourself for later!

Have you tried coffee from chicory root? What do you think of it?

Originally published July 30, 2016; updated and revised by Team Survival Mom.

16 thoughts on “How to Make Chicory Coffee: A Simple Guide to A Tasty Alternative to Coffee”

  1. Hi Survival Mom, as a kid growing up in the 60’s i remember some of the coffee bought in the stores had chicory in it, Adding some home made chicory would be a great way to stretch the coffee stores you have. Thanks for the info.

    Steve L

    1. Mary Blandford

      You’re welcome Steve! In the southern USA, they often add some Chicory to regular coffee, and call it “Louisiana Coffee.” It imparts a nice nutty carmel Mocha flavor to it. Now it’s a part of my normal preps.

  2. my grandparents were IN the depression and the ‘days of shortage and rationing of WWII”…in those days of less they made ‘coffee’ by using a hand ground mix of scorched/toasted wheat berries and the roasted chicory… (chicory by itself is a thing to strip the tongue) they were very glad when they could get ‘real’ coffee again.

  3. Thanks for the fantastic article. I think I am going to figure out how to store this and keep in my emergency stash. Can you grow the plant in your garden?

  4. I think Chicory would grow in a garden, but I’ve only seen it growing in the harshest conditions. It grows well along the highway or edges of parking lots. it seems like the worse the environment, the better it does.

  5. Hi!
    Thanks for the article! I planted some chicory in my yard last year, and this year I have LOTS of plants. I love the flowers. You are right, Mary, that the harsher the environment, the better it grows. My best chicory plants are actually growing in hard, rocky soil. I can hardly wait to try making the coffee, now that I know how!

  6. I forgot to say that you can buy the seeds from a company called Strictly Medicinal Seeds. I just tossed mine out into the yard, and finally they took!

  7. Hello Lisa, I just got back from a short drive from one job to the other here in the flats of central Illinois. I read this article two nights ago.
    On my way back to the office, I’m stopping every few hundred feet in these mile squared of country roads and gathering this plant.
    Just cut the roots way, scrubbed and getting ready to slice up about 2lbs of fresh root to dry out then roast… It’s 26Aug2016 1140hrs…

    Looking forward to the finished product! I’ll let y’all (everyone reading)know how this works for me…

    Be Well,
    Danny 🙂
    …and thanks LB!

      1. I love the taste of Chicory Coffee! It’s a strong Brew, similar to Starbucks, so I’m adding less Chicory now. It has a nutty, carmel & mocha flavor to it.
        I made a second batch a little darker (I left it in the oven too long), and it’s very strong, so I prefer my lighter roast.

  8. great morning to all!
    Wow, wow, WOW! Not much acclamation is needed from this coffee drinker.
    I ended up not oven roasting but rather pan toasting.

    When I arrived home last night (9pmCDT) the chopped roots were plenty dried out so I began toasting in a copper bottom,ss 2qt sauce pan. Ah, that was taking to long for me on a week night so I ground up the chunks of woodsey root and on the lowest gas flame I began the process of toasting for which I’m accustomed to from toasting WG wheat flour for making gravy! 70 mins later I was being my first (I owe beer somewhere) cup of straight Chicory coffee…

    FREAKING AMAZING! Everything on this site and others that I’ve read is exactly what happened, smelled and tasted. So after a few sips of this straight root stuff, I added my usual honey and 2% milk and drank almost the entire cup. A fat 2/3’s to be exact is what I consumed and the longer I sipped it the more I could taste the “mocha” flavor… 5*s!!!
    My plan; gather enough Chicory to be able to cut with my whole bean coffee to a 2:1 ratio.

    LOVE learning this stuff!! I have woken up with a slight headache but that could be from a few things.. I will keeps tabs on this


    1. I need advice on a hvy duty grinder that will handle the dried woodsy root… I’m also thinking that i might grind at maybe 15%moisture like horseradish then toast/roast then fine grind again… thanks in advance. Be well

  9. Community Coffee in Louisiana makes an arabica & chicory blend that is to die for! I was introduced to it in 2005 when I was doing relief work post-Katrina and to this day it’s the only coffee I drink. I’ve elevated it from simple coffee to a food group! Lol!

    They also sell their chicory as a stand-alone product, in case anyone wants to know what to aim for when using from-the-wild chicory.

    Bottomline, in a post-apocalyptic world, chicory will be a significant item to have.

  10. Elbert Jones

    Roasted chicory root was used as a Coffee additive used by southerners during the Amer.Civil war.It is still drank in Louisiana. Your article was very interesting.

  11. Growing 1st year chicory root in my garden this year! I heard it’s the 2nd year plants that flower, but the roots are very woody. I hope that the 1st year plants will be alittle more tender. You can also use the roots to make Belgian endives!!

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