How to Make a Chicory Coffee Drink: Hot, Strong and Iced
Recipes for a classic hot milk chicory coffee, a strong dark cup and an iced chicory coffee, with the right ratio for each.
A chicory coffee drink can be a hot milky tumbler, a strong black cup or an iced coffee. The method barely changes; the ratio and the dilution do. These recipes use a coffee-chicory blend, ground fine for the filter.
Hot Milk Coffee (Classic)
- Make decoction in a steel filter: about 11g of 70:30 powder per 100ml water.
- Heat 150ml of milk.
- Mix 2 tablespoons of decoction into the milk, add sugar to taste.
- Pour between two tumblers to cool and froth.
Strong Dark Cup
Use a 50:50 blend and a little less powder (about 9g per 100ml). The cup is very dark, earthy and low in caffeine - about 195 mg per 30g.
Caffeine: ~195 mg per 30 g cup50% coffee / 50% chicory
Iced Chicory Coffee
- Make a strong decoction (double the powder for the same water).
- Let it cool.
- Fill a glass with ice, add 3 tablespoons of decoction and cold milk.
- Sweeten with sugar or jaggery syrup.
Because chicory is already thick and mellow, it holds up well over ice without tasting watery.
Black, No Milk
Chicory blends taste best with milk, but 80:20 or 90:10 is pleasant black. Higher-chicory blends can taste flat and woody without milk.