Herbal Coffee Substitutes You Can Drink Every Morning
There’s nothing quite like a hot cup of coffee—or is there? Herbal coffee is an option. The prospect of ditching coffee beans for an alternative becomes increasingly appealing. Surprisingly, many of these substitutes made from herbs, fruits, and mushrooms, are more similar to the flavor of your preferred bean than you might expect, and some even offer an energy boost. They satisfy the need for a warm drink, yet won’t make you jittery or cause headaches.
Chicory
A note: Pregnant women should not drink chicory, as it may cause miscarriage. It’s also a bad idea if you have ragweed allergies.
To Prepare: Chicory root (endive root is also in the chicory family and may be used) can be chopped into 1” pieces. Spread the pieces on a baking sheet and roast at 350° for 15-20 minutes or until they are golden and smell like coffee. Grind them to coffee ground consistency and brew the same way you would brew your coffee. Serve with desired additions.
Dandelion Root
To Prepare: You’ll need spring dandelion roots. Wash and dry them, then remove any small scraggly or hair-like pieces, as these will burn. Lay the pieces on a baking pan and roast in a 350° oven for 40 minutes, turning occasionally, until dry and toasted. Boil roughly in 2 cups of water for 10 minutes. Feel free to add any spices you enjoy for extra flavor. Strain and serve hot.
Cacao Nibs
To Prepare: Spread cacao nibs on a baking tray and roast at 350° for 10 minutes. Cool completely, then grind in a coffee grinder until coffee ground texture. Add 4 tablespoons of ground nibs to a French press and pour 2 cups of boiling water over them. Steep for 5 minutes, then gently press the plunger. Serve hot.
Chaga
To Prepare: Grind chunks of the mushroom into a powder and add 3 tablespoons to 4 cups of water. Bring to a boil and lower the heat to a simmer. Simmer for 30 minutes, covered. Remove from the heat and steep for 5 minutes before straining and serving.
Acorns
To Prepare: Put fresh acorns in a paper bag for a week or two until they dry out and separate from the shell. Boil the acorns for 30 minutes to soften, then shell the acorns once cooled. Peel the skin off the nut, as it gives a very bitter taste.
In the food processor, blend the acorns until they are in small pieces, then boil in water to cover for 5 minutes. Rinse with cold water until the water runs clear. Now you can roast them at 400° for 30 minutes or so, stirring frequently, until they are dark and begin to emit smoke. Grind the acorn pieces in your coffee grinder, then place a heaping tablespoon of grounds in your French press and add a cup of boiling water. Let it sit for 5 minutes before plunging slowly. Serve hot.
Capomo or Maya Nut
To Prepare: Unless you live in Central or South America, it’s most likely that you’ll have to buy pre-roasted capomo. Add 2 tablespoons to a tea ball and steep in 2 cups of boiling water for 5-10 minutes or until the desired strength is reached. Serve immediately.
Barley
To Prepare: Spread the barley in a single layer on a baking sheet and roast at 425° for 10-15 minutes, stirring frequently, until browned. Grind the barley in your coffee mill. In a French press, put 2 tablespoons in the press and cover with 2 cups of boiling water. Steep for 5 minutes and then press. Serve hot.
As you can see, there are quite a few alternatives to the standard coffee bean. If you are trying to give up coffee or if it’s just not your thing, but you would like something similar, these options are healthy. You can increase your health while enjoying a nice hot drink.
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5 Comments
Does it contain caffine?
Hi Megan,
Thank you for your comment.
These herbal coffee substitutes are all caffeine-free.
God bless!
Very great article!!! I found chaga/ashwaganda tea recently and love it! Question: Isn’t barley a gluten grain? Problems for gluten sensitives and celiacs? Thanks
Hi Helen,
Yes, barley contains gluten. It contains around 5 to 8 percent gluten, so it shouldn’t be consumed by people with celiac disease or non-celiac gluten sensitivity.
God bless!
Acorns? That has surprised me I thought they were poisonous?
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