Tuesday, July 1, 2014






There are times when you want something warm, but without the caffeine of coffee.  That’s when coffee alternative fit the craving.  Some you can buy, while other you have to make yourself.  Sample a few of the following plants, experiment with combinations and lighter and darker roasts and soon you’ll settle on a favorite blend and recipes for your own “backwoods coffee.”

BURDOCK ROOT (Arctium minus and A. Iappa)  - Wash the burdock, then grate it or cut it into slices. Slowly dry it in your oven and then grind coarsely. Roast the ground burdock to desired darkness, then mix in your coffee blends.

CAROB PODS (Ceratonia siliqua) - Before grinding the pods, be sure to break them open and remove all of the hard seeds.  The brew will have a sweet and heavy aroma, but only slightly reminiscent of regular coffee.

CHICORY ROOT (Cichorium intybus) - Chicory root has long been used in the South as a coffee substitute. Wash the roots and let them dry. Then, break up the roots or grind them coarsely and roast them.  Chicory is also commonly added to regular coffee grounds as an extender.

DANDELION ROOT ( Taraxacum officinale )  - Second only to chicory as a coffee substitute and prepared the same, the roots make a good coffee.

GRAINS - Various grains have long been roasted and percolated like coffee or added to different coffee blends. Barley and wheat are popular and can be found in several commercial alternative coffees.

These are by no means the only roots and seeds you can use to make your herbal coffees. You can also buy coffee alternatives such as this Teeccino blend of carob, barley, chicory, dates, figs and almonds that are roasted and ground to brew and taste just like coffee.



"So whether you eat or drink, or whatever you do,

do it all for the glory of God"

I Corinthians 10:31

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