© Jeremy Hogan/Getty

All products were chosen independently by our editorial team. This guide contains affiliate links and we may receive a commission for purchases made. Please read our affiliates FAQ page to find out more.

How to make chicory mocha

Foraging author Christine Iverson shares her recipe for making mocha from chicory roots.

Christine Iverson

Published: July 21, 2019 at 4:11 pm

It is believed that chicory coffee originated during the massive coffee shortage in Frances in the 1800s when people, desperate for their coffee fix, began using chicory root as a substitute.

As well as being naturally caffeine free, chicory also contains manganese and vitamin B6, which is essential for brain health.

Chicory (Cicorium intybus) is known by a variety of common names including succory, blue dandelion and coffee weed. Chicory is also another common name for endive (Cicorium endivia).

Its blue flowers bloom throughout the summer, and autumn is the best time to dig up and use the roots.

Common chicory in flower. © Rosmarie Wirz/Getty

The chicory root powder mentioned below can be made from scratch, but it takes time to dig up, slice, dry, roast, and grind the roots, so you may wish to buy the root powder.

Ingredients

  • 2tbsp Roasted chicory root powder, available online
  • 250ml Water
  • 250ml Milk
  • 1tbsp Cocoa powder
  • 1tsp Maple syrup
  • Whipped cream

Methods

  • Step 1

    Combine the chicory powder and water in a small saucepan, bring to the boil, simmer for 10 minutes, then strain into a jug.

  • Step 2

    In another saucepan, combine the milk, cocoa powder and maple syrup. Whisk over a low heat until fully combined. Don't let it boil.

  • Step 3

    Add the strained chicory root coffee to the cocoa mix and warm through.

  • Step 4

    Top with whipped cream for an indulgent treat.

Christine Iverson is the author of The Hedgerow Apothecary and The Garden Apothecary (both published by Summersdale Publishers). She discovered a love of cottage gardens and all things hedgerow after moving to a Sussex downland village in 2001. This fascination led to volunteering as an apothecarist at the Weald and Downland Living Museum where she taught schoolchildren about medieval and Tudor medicine. She runs regular folklore and foraging workshops and gives talks to local women’s institutes and horticultural societies. This is a recipe from The Hedgerow Apothecary: Recipes, Remedies and Rituals by Christine Iverson, published by Summersdale, £14.99. The Hedgerow Apothecary
Main image: © Jeremy Hogan/Getty

Christine Iverson

Author

Christine Iverson is the author of The Hedgerow Apothecary and The Garden Apothecary (both published by Summersdale Publishers). She discovered a love of cottage gardens and all things hedgerow after moving to a Sussex downland village in 2001. This fascination led to volunteering as an apothecarist at the Weald and Downland Living Museum where she taught schoolchildren about medieval and Tudor medicine. She runs regular folklore and foraging workshops and gives talks to local women’s institutes and horticultural societies.
This website is owned and published by Our Media Ltd. www.ourmedia.co.uk
© Our Media 2024