Making the realization that I was going to have to give up my decades-long coffee habit to go on the autoimmune protocol just about made me want to cry. I mean, I love coffee. I tried tea. Meh. I tried weaning myself off of coffee by going half-caf, and decaf, but I always made it back to my ol’ pal, joe. UNTIL…
I discovered ground chicory root. This is not the New Orleans style partial chicory coffee. I’m talking 100% chicory root. It does not taste exactly like coffee, but with this recipe, I can almost forget it’s not coffee. (Full disclosure: I did mix in a little coffee initially, and decreased the amount until I was free of coffee altogether.)
Now, after playing with this recipe for a while, I have reduced the amount of sweetness. Do what is best for your unique body.
Enjoy!
AIP “Mocha Latte” By Wendi’s AIP Kitchen – wendisaipkitchen.com
- 3/4 C. chicory root “coffee” brew
- 1/4 C. full fat coconut milk
- 1 T. carob powder
- 1/2 T. pure maple syrup
Brew chicory root, and pour 3/4 cup of the “coffee” brew in a mug. In a separate heat-safe container, place coconut milk. Microwave the coconut milk on high for 30 seconds. Add carob powder and syrup to the milk. Whisk, taking care to get out all the lumps. Add to the chicory brew. Whisk again. Slurp, sigh, repeat. Watch my very non-serious video of this recipe here: https://youtu.be/0aoJN-U-oEg
