What is Chicory Coffee?
If you’ve ever had a café au lait in New Orleans, you’ve likely tasted chicory. Chicory is the roasted and ground root of the endive plant. For centuries, it has been used as a coffee additive or substitute, especially during times of coffee scarcity.
But it’s more than just a filler. Chicory has a unique flavour profile—it’s slightly woody, nutty, and carries a pleasant bitterness that complements coffee’s own roasted notes. It contains no caffeine, so blending it with coffee grounds allows you to lower the overall caffeine content of your brew without sacrificing body or flavour. Many fans find it adds a richness and depth that regular coffee just can’t match.
The Benefits Beyond Flavour
Beyond its distinctive taste, chicory root is a powerhouse of inulin, a type of prebiotic fibre. Prebiotics act as food for the beneficial bacteria in your gut, promoting a healthy gut microbiome. This means your morning coffee could also be doing your digestive system a favour. By cutting your coffee grounds with chicory, you not only create a more complex flavour but also reduce your caffeine intake and add a dose of gut-friendly fibre to your diet. It's a simple swap that adds a layer of wellness to a daily habit.
Why Coconut Milk is the Perfect Partner
While other plant-based milks can be watery or separate in coffee, full-fat coconut milk brings a luxurious creaminess that rivals dairy cream. Its high-fat content gives it a rich mouthfeel that stands up to the bold flavours of coffee and chicory. The subtle, natural sweetness and tropical hint of coconut work beautifully with the earthy, nutty notes of the chicory, creating a balanced and satisfying drink. It froths well, mixes smoothly into cold brew, and delivers a velvety texture that makes each sip feel like an indulgence. For the creamiest result, opt for canned, full-fat coconut milk and give it a good shake before using.
How to Make Chicory Cold Brew Concentrate
Making your own cold brew concentrate is surprisingly simple and is the key to a smooth, low-acid coffee. The cold water extraction process pulls out the sweet, rounded flavours from the beans while leaving behind the bitter compounds that hot water can release. **Ingredients:** - ¾ cup coarse-ground coffee beans - ¼ cup roasted chicory granules - 4 cups of cold, filtered water **Instructions:** 1. In a large jar or pitcher, combine the coarse-ground coffee and chicory granules. 2. Pour the cold water over the grounds and stir gently to ensure everything is saturated. 3. Cover the container and let it steep at room temperature for 12 to 18 hours. The longer it steeps, the stronger the concentrate will be. 4. After steeping, strain the concentrate through a fine-mesh sieve, cheesecloth, or a nut milk bag to remove all the grounds. Strain it a second time if you notice any fine sediment. You'll be left with a dark, potent concentrate. This can be stored in an airtight container in the refrigerator for up to two weeks.
Assembling Your Perfect Cup
Now for the best part. Creating your creamy coconut milk cold brew is a matter of personal preference, but here’s a great starting point. **For one serving:** 1. Fill a tall glass with ice. 2. Pour in ½ cup of your homemade chicory cold brew concentrate. 3. Add ½ cup of cold water. (Adjust this ratio depending on how strong you like your coffee.) 4. Top it off with ¼ cup of well-shaken, full-fat coconut milk. Watch as it cascades beautifully into the dark coffee. 5. If you prefer a touch of sweetness, stir in a teaspoon of maple syrup, jaggery syrup, or your sweetener of choice. Stir everything together and enjoy your creamy, dreamy creation.
