chicory and dandelion root ‘coffee’

INGREDS

(makes one cup of ‘coffee’)

Chicory Root - 1 tbsp

Dandelion Root - 1/2 tbsp

1 cinnamon stick

2 cups water

1/2 tsp ashwaganda

1/2 cup almond milk - homemade

1/4 tsp coconut oil

DIRECTIONS

Add the chicory root, dandelion root, cinnamon stick and water to a small saucepan. Bring to a boil, lower heat, cover and simmer for 5 minutes.

Meanwhile, place 1/2 cup of almond milk, coconut oil and ashwagandha in a coffee mug.

After the five minutes are up, remove from heat, strain through a fine mesh strainer in the coffee mug. You might want to use a small whisk to blend the ashwagadha completely. Add a dash of maple syrup or honey if you prefer your ‘coffee’ a little sweeter :)