The cinnamon in this blend gives it a spicy aroma that mimics a spiced coffee. If, like my partner, you prefer an earthier coffee black with no fancy-stuff, omit the cinnamon and roast your roots until they’re quite dark.
- Dandelion root, roasted, one part
- Chicory root, dried, one part
- Cinnamon bark chips, dried, one part
- Fresh dandelion root may be cleaned, chopped, and roasted in a cast-iron skillet until they’re dark brown (about 10 to 20 minutes or so) or in a 200-degree oven for about four hours then remeasured and added to the mixture.
- Measure all the ingredients by weight.
- Mix all the ingredients.
Storage and Use
Store your Roasted Roots in an air-tight, labeled container.
To prepare your brew, grind your roots as you would coffee beans and infuse about a tablespoon per cup for four minutes (ten minutes if you like it really strong or if you use less than a tablespoon per cup).
You can also substitute Roasted Roots for a portion of your coffee blend to cut costs and the amount of caffeine you’re imbibing just like they do in New Orleans. Just add the Roasted Roots into your coffee maker along with your ground coffee beans and make your coffee as usual.