Lattes can be so versatile. You can play with so many different teas, coffees, coffee substitutes (like dandelion or chicory), fats like coconut butter, coconut oil, coconut milk, butter or ghee. It allows for so much of creativity and exploration of your own taste bud preferences.
In this recipe I’m using roasted chicory root. You can get it online (anything you can’t get on Amazon?) and pick the organic version. If you have been to New Orleans, you know chicory coffee.
Even though we say it’s “coffee”, chicory roots does not contain any caffeine. In fact, it has been used medicinally in Western herbalism for centuries. Chicory root is rich in inulin which is a “prebiotic” for the good bacteria to feed on. It is also known to stimulate bile production which facilities our liver’s detoxification process – keeping our hormones in check.
Time to prepare: 15 minutes
Time to steep: 10 minutes
Equipment: blender, grater
- 1 tbsp chicory root (source)
- 2 cups of water
- 1 tbsp ghee, coconut butter or butter (if tolerated)
- 1 pitted date
- fresh nutmeg (nut or powder)
How to make
- Bring water to boil, add chicory root and seep for 10 minutes.
- Strain and transfer to your blender.
- Add the ghee (or any fat you decide to use) and the date. Blend for 1 minute.
- Grate some fresh nutmeg and enjoy.