If you love a warm cup of coffee but want to try something a little different, this Herbal Coffee is a cozy alternative made with roasted dandelion root, chicory root, and carob.
Roasted dandelion and chicory roots have long been used to make coffee-like beverages. When brewed together, they create a rich, dark drink with a pleasantly roasted flavor. Carob adds a subtle natural sweetness and gives the finished drink a smooth, chocolatey note.
This recipe is especially lovely in the fall and winter when you’re craving something warm and comforting. Pour it into your favorite mug, add a splash of milk or cream, and settle in with a good book or a quiet morning at home.
One of the things I love about herbal coffee is how simple it is to customize. Prefer a stronger, more bitter cup? Let it steep a little longer. Like your coffee creamy? Add your favorite milk or cream. You can also make a larger batch of the roasted root mixture ahead of time, making it easy to brew a cup whenever the mood strikes.
Think of this as less of a complicated herbal recipe and more of a cozy pantry staple. Once you have the roasted ingredients on hand, making a cup takes just a few minutes.
How To Make Herbal Coffee
For this recipe you will need roasted dandelion root, roasted chicory root and roasted carob nibs.
Start by combining the roasted dandelion root, roasted chicory root, and roasted carob in a small bowl or jar.
Bring 3 cups of water to a boil. Add the herbal coffee mixture to a teapot and pour the hot water over the ingredients.
Let the mixture steep for 3–5 minutes. The longer it steeps, the deeper and more bitter the flavor will become.
Strain the mixture into mugs and add milk or cream to taste. Serve warm.
For a stronger, more bitter cup, allow the mixture to steep for 5–8 minutes instead.
Frequently Asked Questions
Does herbal coffee contain caffeine?
No. Dandelion root, chicory root, and carob are naturally caffeine-free, so this beverage does not contain caffeine unless you add a caffeinated ingredient.
Does herbal coffee taste like regular coffee?
It has a similar roasted, dark flavor but isn’t identical to coffee. Chicory and dandelion provide a rich, earthy flavor, while carob adds a mild chocolate-like note.
Can I make herbal coffee ahead of time?
Yes. You can mix a larger batch of the dry ingredients and store it in an airtight container. Use approximately 1–2 tablespoons of the mixture per cup of water when you’re ready to brew.
Can I make this without milk?
Absolutely. Herbal coffee can be enjoyed black, or you can add your favorite milk or cream for a richer drink.
How can I make it less bitter?
Try steeping it for a shorter amount of time. Start with 3 minutes and taste before steeping longer. Adding milk, cream, or a little sweetener can also soften the bitterness.
Is dandelion root the same as dandelion tea?
Not exactly. Dandelion tea can be made from different parts of the plant, including the leaves or root. This recipe specifically uses roasted dandelion root, which has a darker, more coffee-like flavor.
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PrintHerbal Coffee Recipe
Cozy up with a warm mug of homemade Herbal Coffee! Made with roasted dandelion root, chicory root, and carob, this rich and earthy coffee alternative has a naturally roasted flavor with a hint of chocolate from the carob. It’s naturally caffeine-free and easy to customize with your favorite milk or cream. Perfect for chilly mornings, slow afternoons, and anyone looking for a cozy alternative to their usual cup of coffee.
Ingredients
- 1 1/2 tablespoons roasted dandelion root
- 1 1/2 tablespoons roasted chicory root
- 1 tablespoon roasted carob
- 3 cups water
- Milk or cream of choice, to taste (optional)
Instructions
- Combine the roasted dandelion root, roasted chicory root, and roasted carob.
- Bring 3 cups of water to a boil.
- Add the herbal coffee mixture to a teapot and pour the boiling water over the ingredients.
- Steep for 3–5 minutes.
- Strain and pour into mugs.
- Stir in milk or cream to taste and serve warm.
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