Chicory is a perennial herb with cornflower blue blossoms. Blended with coffee, ground chicory adds body, smoothness and a bit of mellow, caramel-like sweetness. And because chicory is naturally caffeine-free, blending it with your coffee reduces its normal caffeine level.
Use half your usual amount of coffee grounds. For example, if you typically make 8 cups of coffee using 8 tablespoons of ground coffee, use only 4 tablespoons.
Add the same amount of ground roasted chicory.
Pour the full amount of water needed into the well of your coffee maker. For example, if you added 4 tablespoons of coffee and 4 tablespoons of chicory, add 8 cups water.
Brew as usual.
Enhance your chicory coffee with sugar, honey, milk or cream. Adjust this standard formula to suit your own tastes. Add more coffee or chicory if desired. Store roasted chicory in an airtight container in a cool, dry pantry for up to 6 months. If you are feeling industrious, you can harvest fresh chicory, dry and roast the roots, then grind them into powder suitable for coffee-making.
Freezing or refrigerating roasted chicory is not recommended. Although the chicory will still be usable, it may not taste very good. Never harvest chicory from a roadside or an unfamiliar area; it may have been sprayed with pesticides.