Herbal coffee is a great caffeine-free alternative, and you’ll enjoy the detoxifying benefits of herbs instead of the jittery side effects of coffee.

Morning coffee is about more than just caffeine, it’s about a simple ritual to start your day. A warm drink in your hand gives you a few minutes to take stock, get yourself together and get ready to face the day.

When you’re trying to quit caffeine, many people also lose that ritual, and they go back to coffee less for energy and more for the missed time to themselves each morning.

I’ve been looking for a good herbal coffee to replace my daily habit, but all to often, simple recipes lack balance and flavor. I do enjoy dandelion coffee, made with just roasted dandelion roots, but sometimes you want a bit more in your drink. (Like when you’re trying to replace a maple spice latte habbit, rather than just a simple drip coffee routine).

I came across this herbal coffee recipe in the book Herbal Revolution by Kathi Langelier, and it’s perfect! It has a lot more to it, and the balanced flavor (and herbal energy pickup) will help you kick that coffee habit!

Reprinted with permission from Herbal Revolution by Kathi Langelier. Page Street Publishing Co. 2020. Photo credit: Erin Little.

Roasted Roots Herbal Coffee

Whether you can’t drink coffee or you’re looking to cut back, this is the perfect blend. Made with herbs that are earthy, bitter and rich in flavor, this blend can be supportive and building, where coffee for some can be depleting and taxing to the adrenals, liver and digestive system. I like to use herbs such as burdock, dandelion and chicory, which are great for supporting the digestive system, including the liver.

I also include astragalus root in blends to support the immune, respiratory, and cardiovascular systems. Cacao is also wonderful for the cardiovascular system and is gently stimulating. Because this isn’t coffee, it can be enjoyed throughout the day without worry of afternoon jitters, anxiousness or insomnia, all of which can be caused by drinking coffee later in the day.

(Yield varies)

Herbal Coffee Ingredients

1 part dried roasted dandelion
1 part dried roasted chicory
½ part dried burdock root
¼ part dried maca powder
¼ part dried raw cacao powder and/or cacao nibs (optional; see Note)
1/8 part dried astragalus

Optional Ingredients

1/8–¼ part dried ashwagandha
1/8–¼ part dried cinnamon chips
1/8–¼ part cardamom pods
1/8–¼ part dried ginger pieces

What You’ll Need

Jar, for storage
Kettle Jar or French press
Strainer

To Make the Coffee Blend

First, decide how much of the coffee blend you’d like to make. I use cups for the parts, so I have a large batch that will last me a couple of weeks. When using cups, you will get about 3 cups (400 g) of the blend. If you’re looking to make just a couple of cups of coffee, then I suggest using tablespoon measurements, which will give you around ¼ cup (36 g) of blend. For a single cup, use teaspoons.

Once you’ve figured out how much you want to make, start measuring the herbs into a mixing bowl. Get right in there and use your hands to mix the herbs until it all comes together into a lovely, cohesive blend. Store in a jar until ready to use.

To Make the Coffee
Use 2 to 3 teaspoons (6 to 9 g) of coffee blend per 1 cup (240 ml) of boiling water. Place the herbs in a jar or French press and cover with boiling water. If using a jar, cover with a lid, and if using a French press, make sure not to press down on the herbs until after they’ve had time to infuse. Let it steep for 15 to 30 minutes, then strain into your favorite mug and enjoy warm.

For a chilled drink, let it steep at room temperature for at least 15 and up to 60 minutes before placing it in the fridge to chill. If you’d like a more robust flavor, which I prefer, then no need to strain before chilling in the fridge.

Note: There is a small amount of naturally occurring caffeine in cacao, but the amount in this blend would not be noticeable to most people, and it adds such a lovely flavor. If you need this totally caffeine-free, simply omit the cacao powder/nibs.

Ashley Adamant

Herbal Coffee with Dandelion & Chicory

This herbal coffee gives you a balanced, caffeine-free alternative to your daily cup.

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Ingredients Method Notes

Ingredients

1 part dried roasted dandelion
1 part dried roasted chicory
1/2 part dried burdock root
1/4 part dried maca powder
1/4 part dried raw cacao powder and/or cacao nibs optional, see Note
1/8 part dried astragalus

Optional Ingredients

1/8 to 1/4 part dried ashwagandha
1/8 to 1/4 part dried cinnamon chips
1/8 to 1/4 part cardamom pods
1/8 to 1/4 part dried ginger pieces

Method

First, decide how much of the coffee blend you’d like to make. I use cups for the parts, so I have a large batch that will last me a couple of weeks. When using cups, you will get about 3 cups (400 g) of the blend. If you’re looking to make just a couple of cups of coffee, then I suggest using tablespoon measurements, which will give you around ¼ cup (36 g) of blend. For a single cup, use teaspoons.
Once you’ve figured out how much you want to make, start measuring the herbs into a mixing bowl. Get right in there and use your hands to mix the herbs until it all comes together into a lovely, cohesive blend. Store in a jar until ready to use.
Use 2 to 3 teaspoons (6 to 9 g) of coffee blend per 1 cup (240 ml) of boiling water. Place the herbs in a jar or French press and cover with boiling water. If using a jar, cover with a lid, and if using a French press, make sure not to press down on the herbs until after they’ve had time to infuse. Let it steep for 15 to 30 minutes, then strain into your favorite mug and enjoy warm.
For a chilled drink, let it steep at room temperature for at least 15 and up to 60 minutes before placing in the fridge to chill. If you’d like a more robust flavor, which I prefer, then no need to strain before chilling in the fridge.

Notes

Herbal Recipes

Looking for more herbal inspiration?