How should chicory be brewed, and what does it go best with?

The basic method: pour hot water (not boiling, but around 90–95 °C) over the ground chicory, let it steep for 2–3 minutes and strain through a fine sieve, or use it like an instant drink if the grind is fine enough. The proportions are chosen to taste — usually 1–2 teaspoons per 150 ml cup.

Chicory goes well with milk: you can add milk to the brewed drink or make a chicory latte — froth hot milk and mix it with a strong chicory infusion. Plant-based drinks — oat, coconut, almond — are also suitable and add flavour notes of their own.

For those who are not ready to give up coffee entirely but want to drink less of it, chicory can be mixed with ground coffee in any proportion: the drink becomes milder and the caffeine content per cup is reduced.

Among spices, cinnamon, cardamom and vanilla work well — they bring out the caramel notes of roasted chicory. Sugar, honey or other sweeteners can be added to taste.

Once opened, the pack is best kept in a tightly closed container, away from moisture and strong odours — ground chicory, like coffee, easily absorbs smells.