We use this blend as a coffee alternative
It’s bitter yes, but like good coffee the bitterness is buoyed by the aromatics and rounded out by the spicy, earthy-chocolate notes of the cacao. It’s lovely as a warming drink on cold spring mornings, and even better cooled—like an iced coffee—when the weather warms.
Cacao and dandelion coffee
(Makes 1–2 cups)
1 Tbsp cacao beans (our Vanuatu cacao beans come whole, so you can grind them fresh)
¼ tsp cassia (or cinnamon)
¼ tsp dried ginger
¼ tsp liquorice root
1 tsp dried dandelion or burdock root (optional)*
½ tsp orange zest
Place all the ingredients in your coffee or spice grinder and blend (you’re aiming for a medium grind).
You can either put this in a plunger with 300ml boiling water (like you would make plunger coffee) and let it steep until the colour is dark, or put it in your espresso coffee maker. For a stronger, more more intense brew, place in a pot and cover with 300ml of water and simmer gently for 20 minutes.
This is delicious left to chill.
Though the liquorice takes the edge off, if you are not used to bitterness you may like to add your preferred sweetener. We like to use our herbal-infused honeys or coconut sugar as they both add even more depth of flavour.
*Dandelion is optional, but highly recommended. You can buy dandelion root at many grocery stores, or online. We often use Golden Fields Dandelion Granules.
