Inspired by: Caro / Ersatzkaffee
- Kapha seasonJan – May in the north
- All year
Roasted Barley & Chicory 'Coffee'
- Serves
- 2
- Portion
- 200 ml
- Time
- 10 min
- Texture
- Liquid
- Season
- Kapha season (late winter – spring)All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (2 servings) | Café batch ×5 |
|---|---|---|---|---|
| Barley (jau), pearled | 2 tbsp roasted barley (or 2 tsp instant barley drink) | 20 g | 100 g | |
| Roasted chicory root (granules) | 2 tsp roasted chicory granules | 6 g | 30 g | |
| Water | 1⅔ cups | 400 ml | 2000 ml | |
| Cinnamon | pinch | 0.3 g | 1.5 g | |
| Cow's milk, whole | ⅓ cup warm | 80 ml | 400 ml | |
| Maple syrup | 1½ tsp | 8 g | 40 g |
Method
How to cook it
Step 1: Simmer roasted barley and chicory in water 6 minutes (or dissolve instant granules).
Step 2: Strain; add cinnamon, warm milk and maple.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCoffee→Toroasted barley and chicory
Appears in
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