Exploring coffee alternatives

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

If you value the deep, rich flavor and enticing aroma of coffee as much as the ritual of brewing, “herbal coffees” are well worth trying. They look, taste, and are brewed like coffee—-in an automatic drip coffeemaker, electric or stovetop percolator, French press, or espresso maker. Common ingredients include roasted chicory and/or dandelion root, with or without roasted carob, barley, almonds, or figs.

My favorite buy

I’m not a coffee lover, never have been. As a child, I sipped my mom’s coffee with cream and sugar but never developed the coffee habit. (And I love mornings!) As an adult, I have choked down black coffee under duress on a couple of long, snowy cross-country drives, agreeing with my driving companion that I’d rather have coffee than an accident. I tried coffee as a pre-aerobic stimulant and fat-burning aid, then gave it up. I liked the buzz, but it wasn’t worth the lost sleep or adrenal exhaustion I incurred.

For years, I’ve enjoyed the hearty, robust flavor and fragrance of roasted barley, dandelion, and chicory roots and successfully served them to guests. I buy the “grinds” from the bulk herb and spice section of health-food stores, although you can also order them by mail or over the Internet from Frontier Herbs (www.frontierherb.com) and Alvita (www.alvita.com).

Of the instant alternatives, Kaffree Roma and Yannoh were my favorites for many years. In recent years, I’ve sampled and enjoyed Roastaroma and Raja’s Cup.

Cooking with coffee alternatives

When cooking, baking, or making blender drinks, use instant grain beverage powders as you’d use instant coffee. Blend the powder with water, juice, milk or milk substitutes, or use a strong-brewed beverage as a stand-in for coffee or other liquidsin your favorite pudding, ice cream, smoothie, cake, or iced mocha recipe.

BASIC PROCEDURE: ROASTED CHICORY “COFFEE”

Makes 6 cups

When roasted and brewed, chicory and dandelion roots have a robust coffee-like flavor and aroma. Unlike coffee, they’re caffeine-free. You can make a pot, refrigerate the leftovers, then reheat as needed. A strong brew may be used to make a Mocha Frosty, pudding, custard, or ice cream. Make it strong or weak, as you like.

4 to 6 tablespoons roasted chicory root or roasted chicory root grinds
6 cups filtered water

In a saucepan: Spoon roasted roots or coffee-like grinds into an oversized tea ball. Place the tea ball in a 3-quart glass, ceramic, or stainless-steel pot with the water. Cover, bring to a boil, then reduce the heat and simmer for 15 minutes or until dark. If it’s too strong, add a bit more water.

In a percolator: Add the roasted chicory or dandelion root to the metal basket of a stainless-steel stovetop percolator (with or without an unbleached paper liner) and cook as above. Or, use an electric percolator, following the manufacturer’s suggestions.

RSS | Comments | E-mail | Print

GET MORE INFORMATION ON THIS TOPIC:

THE HERBAL DRUGSTORE '

Linda White & Steven Foster

Paperback

Our Price: Price: $18.95

• Browse Herbs