Photo: mharvey.nyc, Flickr
Chicory, a member of the endive family (I know, right?), has long been used as an additive or even a substitute for coffee. When baked or cooked, the chicory's roots take on a dark-chocolaty bitterness not unlike darker-roasted coffee -- very handy during hard times like the Great Depression, when coffee was an out-of-reach luxury for many Americans. Although it isn't caffeinated, chicory's roots (and edible leaves) can be potent enough to snap unsuspecting taste buds to attention, and because the roasted root is more water soluble than ground coffee beans, the resulting brew tends to be quite a bit thicker than your average cup of joe.
How do you make chicory coffee? Read on after the jump to find out.