Chicory Coffee

Chicory Coffee




In the 18th century Lithuanian aristocracy enjoyed coffee with milk and sugar in the morning. Coffee was very expensive at that time and was considered not only as a beverage but also as a medicine. Coffee spread wider in the first half of the 20th century and only in big cities and Lithuania Minor. In Lithuania, people still produced coffee from acorns, chicory, dandelion roots, barley and other cereals at that time, boiled it from a mixture of vegetables and cereals. Chicory is a root of the perennial blue-blossom herbaceous plant chicory, which roasted and minced is used as a substitute for coffee. It contains no caffeine.

More about the object you will find in project implementer website.

You will need

- Roots of chicory
- water

Dish cooking

Clean the roots of chicory, dry, chop and then allow it to dry completely.

Roast until it is brown and grind it. Keep in cloth or paper bags.

Making the coffee: pour chicory powder into boiling water, boil for a couple of minutes, and let it stay for a few minutes after taking off the fire. Drink with milk or cream.

Have you prepared a dish?
Upload photos to share with others

Add picture
This dish is made according to a certified National Heritage Product recipe showing its cooking process