Chicory Root Coffee
A Gentle Ally for Gut and Body
After months of stress, I found I needed to cut back on my coffee habit. I stepped down to tea, but even the caffeine in tea was too much caffeine for my system. I have always loved the taste of chicory in my coffee, so I decided to go all in with it and created a blend of chicory, roasted cacao nibs, and spent vanilla beans from extract making.
If you love the ritual of coffee but not the jitters, chicory root coffee offers a warm, earthy alternative with real benefits for the body. Chicory’s primary active compound is inulin, a prebiotic fiber that feeds beneficial gut bacteria and supports a healthier microbiome. This can improve digestion, enhance nutrient absorption, and even support immune function over time.
Inulin also helps regulate blood sugar by slowing carbohydrate absorption, making chicory root a supportive choice for those watching glucose levels. Its high fiber content can promote regular bowel movements and increase feelings of fullness, which may gently support appetite balance.
Chicory root also contains antioxidants, including flavonoids and polyphenols, which help protect cells from oxidative stress and calm inflammation. Its characteristic bitterness comes from intybin, a compound with mild sedative and pain-relieving properties that may ease tension or joint discomfort. Small amounts of manganese and vitamin B6 further support metabolic and neurological health.
Best of all, chicory root coffee is naturally caffeine-free, offering a rich, coffee-like flavor without disrupting sleep or overstimulating the nervous system. As with all fiber-rich foods, moderation matters. Large amounts may cause gas or bloating, especially for sensitive systems.
As plant allies go, chicory is humble, grounding, and quietly supportive, a good companion for digestion, balance, and gentle daily rituals.
The chicory is the primary herbal ally, but raw cacao nibs offer the deep, satisfying essence of chocolate while providing a balanced mix of fiber, protein, and healthy fats, which can help promote fullness and steady energy.
Cacao nibs are also rich in essential minerals, including magnesium, iron, phosphorus, and manganese, supporting bone health, muscle function, and healthy blood production. In addition, they contain powerful flavonoid antioxidants that help protect cells from oxidative stress and support overall cardiovascular and metabolic health, making them a nourishing and grounding addition to the diet when enjoyed in moderation.
While Cacao does have a small amount of caffeine, its primary source of stimulant is from theobromine. Theobromine is a mild, long-lasting stimulant that primarily affects the cardiovascular system, acting as a vasodilator (improving blood flow) and heart stimulant. Unlike caffeine, it has very little effect on the central nervous system and is non-addictive, providing energy without the jitters or crash associated with coffee.
Vanilla beans offer trace minerals like potassium, magnesium, calcium, and manganese, plus antioxidants that fight free radicals, potentially supporting heart health, mood, and immunity, although when consumed in small amounts, their main nutritional benefit is flavor without sugar, reducing overall calorie/carb intake, and they’re rich in antioxidants. Since I am using the spent beans from my vanilla extract process, I mostly add them to add a rich rounded flavor to my blend.
Chicory can be grown in most parts of North America; in fact, you have probably seen it growing by the roadside, with its cheerful blue flowers amongst the other weeds. But it is easiest to just purchase the roasted and ground root as granules. My blend is 2 parts chicory to 1 part cacao nibs, plus whatever vanilla beans are available from my vanilla extract process. I use my reusable Keurig pod and fill it with chicory just like I would with coffee. It’s a 1-to-1 replacement with coffee and very easy to use.
Chicory coffee can replace your usual coffee habit directly, but as ever with our herbal allies, start slow and go low till you determine if chicory works for you; because of inulin, you may experience bloating, gas, and similar GI issues as chicory can also have a laxative effect.
For those who enjoy the research side of things, a detailed review is available via the NIH:
Chicory: https://pmc.ncbi.nlm.nih.gov/articles/PMC5745685/
Cocoa Nibs: https://pmc.ncbi.nlm.nih.gov/articles/PMC11545075/