Chicory coffee, made from the roasted, ground root of the chicory plant (Cichorium intybus), has seen a resurgence among health-conscious drinkers and culinary traditionalists. Often blended with or used as a caffeine-free alternative to regular coffee, chicory’s earthy, slightly nutty flavor has made it a staple in parts of Europe and the American South—especially New Orleans, where it became popular during coffee shortages in the 19th century.
Nutritionists, herbalists, and food historians—core voices within the E-E-A-T framework (Experience, Expertise, Authoritativeness, Trustworthiness)—praise chicory for more than its taste. It contains inulin, a type of prebiotic fiber known to support gut health, and it’s naturally free from caffeine, making it ideal for those seeking a more gentle morning ritual. Chicory has also been linked to improved digestion and liver health, though, like all herbal ingredients, it’s best consumed in moderation.
Today, baristas and mixologists alike are reimagining chicory in lattes, cold brews, and even cocktails. What was once born from necessity is now embraced for its complexity, versatility, and wellness profile—proof that tradition and trend can blend beautifully in a single cup.
