Chicory coffee is made from the roasted and ground root of the chicory plant, producing a dark, rich brew with an earthy, slightly bitter flavour reminiscent of coffee but without the caffeine. It can be drunk on its own as a caffeine-free alternative or blended with instant coffee to mellow the flavour and stretch the coffee further.
The tradition of mixing chicory with coffee has deep roots in French and New Orleans cuisine, where it remains a signature style. In Australia, chicory-blend instant coffees have long been a quiet pantry staple, particularly among older generations.
It dissolves easily in hot water or milk and is typically prepared the same way as regular instant coffee. The chicory adds a roasted sweetness that pairs well with milk.
How it's made
Nutrition (per 100g)
1 serving 6 fl oz is about 179 g — roughly 10 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...