Adaptogenic Herbal Coffee
In the mornings I like to have a big warming drinking. Most days this is either an herbal coffee blend or a cup of green tea or matcha.
Giving up caffeine was a challenge I knew I needed to take on but had trouble with until this past year. About five years ago I successfully gave up coffee and last year I decided to transition away from drinking black tea every day as well.
I made this decision when I began to notice that even the caffeine from that black tea had been affecting my daily circadian rhythms and sleep cycles.
What I love about herbal coffee is that it’s energizing without that spike in caffeine and I can drink it regularly without a reaction.
This blend is easily customizable and you can really make this your own by adding in other herbs of your choice.
This herbal coffee is allergen friendly, gut friendly & autoimmune safe. If you struggle with chronic autoimmune illness, gut health or other allergies that prevent you from drinking caffeine, you will love this herbal blend.
Drink it warm or iced
One of my favorite things in summer is having a cooling glass of iced coffee in the morning. So what I like to do is brew a large batch, freeze it overnight and then drink it iced in there morning.
When making my iced coffee, I usually like to pour some boiling water over top or I’ll brew up another batch of herbal coffee and pour that over it. Either works.
Top with some coconut milk and you’re good to go!
INGREDIENTS:
Base blend:
1/2 tbsp chicory root
1/2 tbsp dandelion root
Add ons:
2 tsp rose petals
1 tsp rose hips
2 tsp burdock root
coconut milk, to taste (optional)
20g collagen powder (optional)
TO MAKE:
There are two ways of making this, the lazy way or the herbalists way let’s go over both:
Lazy way:
For both lazy or herbalist way, you can choose to keep your base blend in a jar for ease of use, like I do
When I’m ready for my cup of coffee I place everything in a tea strainer and pour boiling water over top. Let steep for 5 - 25 minutes. Then strain your blend and sip on it throughout the morning.
Herbalists way:
To get as many nutrients out of your coffee as possible, we’ll be making a decoction.
Place the burdock (if using, dandelion & chicory in a small pot of water. Bring it to a boil.
Then reduce the heat to a simmer and let it simmer for 15-30 minutes.
Once it’s finished, strain out the herbs and pour the liquid into a tea strainer and cup filled with the remaining ingredients - Rose hops and petals.
Let this steep for another 10-15 minutes before consuming.
I like to add coconut milk to my coffee as well as collagen.
You can make a larger batch of this coffee as well and keep it in the fridge for a few days to have on hand when you need it.