Yes, You Can Make Coffee Ice Cream

And maybe this ice cream will be obsessed with YOU. Either way, you need this. 

It’s crazy the hold my growing up years still have on my thoughts around food. In the 80s and 90s, high-school and college-age Michelle was told, again and again, that fat was the enemy. So the guilt still creeps in when I dive into a bowl of this deliciousness, because it’s just too creamy delicious for my mind to not categorize it as “junk food.” But the fat and sugar is the good stuff guys, so if you’re a girl of the low-fat era, let me reassure you, your body needs the good fat. 

Or maybe it’s just because I’m used to the guilt I feel when eating store-purchased ice cream that’s loaded with ingredients I can’t pronounce—all those fillers and chemicals. We dive into the problems with processed ice cream in this episode of the Simple Doesn’t Mean Easy podcast: Is Antifreeze in Ice Cream? (ep. 132)

But just look at these ingredients, folks. So simple. So real. So good.

Coffee Ice Cream Ingredients

3/4 cup maple syrup

4 shots espresso, chilled

1 1/2 cups whole milk

2 1/2 cups heavy cream

1 1/2 TB vanilla

1/8 tsp salt

Coffee Ice Cream Instructions

1. Whisk all the ingredients together in a medium sized bowl.
2. Place your frozen bowl, paddle, and lid on your ice cream maker & turn it on.
3. Pour your mixed ingredients into the moving, frozen bowl.
4. Let ice cream maker process for about 20-25 minutes, until the ice cream hardens up some. (It will still be soft serve consistency but you’ll notice the churning sound changes and becomes more belabored sounding.)
5. Add any optional ingredients you may want (cacao nibs and chocolate chips are both delicious) during the last few minutes of churning.

Notes

• This brand is the only espresso I use. It’s it’s mold free, toxin free, and shade-grown. These things all make for not only smooth, delicious coffee and espresso but zero bitterness and zero crash or icky feelings afterwards that coffee used to give me.
• If you want a caffeine-free, medicinal option, you can add 4 shots of double rich tea that tastes like coffee.
• If you don’t have maple syrup (first of all, I highly recommend you grab some right here and save with code SOULYRESTED), you can use 1 cup of raw cane sugar or refined sugar in place of the maple syrup in this recipe.
• Find out more about the best sugar to use in this Guide to Choosing a Sugar.
• The ice cream is on the soft side when it’s done. If you prefer it firmer, just freeze it in a freezer-safe container for an hour or so. Sometimes homemade ice cream turns pretty hard when you do this and needs to set out at room temperature for 10 minutes or so before it’s “scoop-able,” but that’s easy enough. 
• Don’t want to invest in a fancy espresso maker? This little stove top one does a great job.
• If you’re adding an ingredient in step 5, probably about 1 cup will be a good amount. 
• I sometimes substitute carob chips for chocolate chips. Carob chips taste similar to chocolate but they are actually a legume, which is anti-inflammatory, and helps with gut health. Unlike chocolate, which actually inhibits the amount of calcium your body is able to absorb, carob aids your body in digesting calcium (which, of course, this ice cream is full of).
• If you don’t have heavy cream on hand, combine 1 1/2 cups whole milk with 1/2 cup melted butter… Heat butter, add in milk when almost all melted and combine while heating together. Add maple syrup and vanilla to hot milk then add that mixture, little by little, while whisking, into cold milk. Then pour immediately into ice cream machine. This isn’t quite as delicious and it doesn’t store well (it hardens up to the point you can’t scoop it out) but in a pinch, it works.
• Another option is to simply use 4 cups of whole milk if you don’t have heavy cream.
• This set of stainless steel containers, with a sealed lid, is perfect for ice cream storage. The largest one will hold all of your finished ice cream and, if you choose to enjoy some soft serve and freeze the rest, the middle or small size will hold the left overs.
• My favorite way to enjoy this ice cream is plopped on top of a mint chocolate chip cookie baked in a mini cast iron pan, and straight out of the oven.
• Want a protein-packed dessert? Add 2 scoops of unflavored protein powder. Or feel free to choose a fun flavor of protein powder to compliment the coffee, like chocolate, salted caramel, snickerdoodle, or vanilla. Find all the flavor options in the best protein powder on the market, with zero junk, by clicking the protein powder linked below. (Trust me, you need this, it’s amazing.)

The tools I use to make this amazing Coffee Ice Cream

Talk to me!

If you have any questions, leave a comment below. And please tag me on ig @souly.rested if you try this delicious ice cream!

Want more?

My Maple Ice Cream Recipe

Mint Chocolate Chip Ice Cream

My Favorite Tools in my farmhouse kitchen

Whether you eat or drink or whatever you do, do it all for the glory of God. I Cor. 10:31

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That was 5 years ago, and as of last year, I reached my goal. My “coffee” garden even made national news! Keep reading for all you need to know to grow chicory for a coffee substitute in the US.

Chicory is an amazing, medicinal coffee substitute that I love just as much as coffee, even more in some ways. In fact, it’s not just me… it turns out many coffee companies cut chicory into their coffee (like this one) for improved taste and lower caffeine levels. Read more about adding chicory to coffee here.

Chicory is a coffee alternative made from the dried, roasted roots of the chicory plant. It has a deliciously woody, nutty, almost caramel-like flavor, with just a touch of natural sweetness. Why wouldn’t coffee companies use this goodness in their blends? And why wouldn’t YOU want to start growing it yourself?

So let’s dive in…

Growing Chicory for Coffee in the US

After learning how to grow the best coffee alternative–chicory–I knew I wanted to write this article to walk others through how easy this is. In fact, it was so simple and rewarding, I expanded my garden to include lots of medicinal ingredients, for making lots of awesome drinks. Read about my Medicinal Drink Garden here.

Read the national news article & watch the video of me harvesting my chicory in my New England garden right here.

What seeds do you use to grow chicory “coffee”?

The most important thing when growing this coffee substitute is to start with the right plants. I grow them from the seeds you can find right here.

I remember really struggling to find the right chicory variety because the pictures never matched what I was looking for. The pictures seem to never show the mature plant or the root that I harvest, but instead marketing pictures who a growth bud that can be forced in the winter indoors. These blanched buds, called chicons, are pretty complicated to grow and I’ve never tried that. So rest assured that these seeds are the ones you need for growing the best “coffee.”

How to dry and roast chicory for coffee

To harvest your chicory roots, dig a wide circle nice and deep around each plant and go slowly to get all the roots that you can. Most of the time I unintentionally break off some chunks of roots, so I always carefully dig around in the ground to “recuse” any broken pieces. Once the root is out of the ground, I first separate the root from the plant, using my shovel. Then I shake the roots well to remove as much dirt as I can before washing them. As I wash them, I remove fine roots and I separate the smaller sections from the main part of the root, setting them aside.

Once all my roots are cleaned and separated into manageable chunks, I cut each piece into slices.

At this stage you need to dry them. You have a few choices:

1. place them in the sun during the heat of the day (but protect from rodents etc) when possible, keep them open to the air and dry indoors when it’s not sunny outside. This will probably take many weeks.
2. put your cleaned cut up roots in the dehydrator for 12 hrs at 95 degrees
3. freeze dry your roots, after pre-freezing them for at least 24 hrs 

Once they’re all dry they can be stored away until you’re ready to do the next step (or feel free to do it right away as well).

Roast your chicory slices for about 30 min to 1 hr, in 220 degree oven. (I’ve actually gone as high as 325 to shorten the time.) I spread the dried chicory roots out on a baking sheet in a single layer, and place them in the hot oven. This step is (kinda) optional, but it will give your chicory a deeper flavor. And you will, of course, have varying size slices, so I roast them on trays according to size so I can take the smaller pieces out sooner.

I’ve found the roots turn a pretty impressive shade of brown after 20 minutes in the oven. After that point, I set a timer for 10 minute intervals, and keep poking my head in the oven. The last batch of chicory roots that I roasted took about an hour. But I’ve had them take as little as 40 minutes, and as long as an hour and a half.

I pull them out of the oven at the point where they seem to be releasing the tiniest bit of smoke, although their color never seems to darken much past the color they achieve in the initial roasting period.

After roasting, your chicory is ready to grind. (As with the last step, you can store your roasted chicory in large slices and grind it later as well.) I like to brew a small test batch before turning off the oven. This ensures I’ve roasted them to the darkness I’m looking for.

How to store & use roasted chicory

As I mentioned above, once they are roasted, chicory roots can be stored whole, or ground. I prefer to grind them on an as-needed basis, using either my mortar and pestle (which usually requires that I also run them through a sieve to get out the larger bits) or a regular coffee grinder. Roasted chicory coffee can be brewed in the same method you use for brewing bean coffee, but you’ll want to do some experimenting to determine how strong you like it. I find that I use about 1/2-1 tsp. of ground roasted chicory root per cup of brew.

I like to enjoy my roasted chicory root “coffee” with a few delicious, medicinal additions. I will use my chicory in this herbal tea blend that tastes like coffee. I’ll often enjoy it with no sweeteners (the chicory is very slightly, naturally sweet) but I also love adding maple syrup for sweetness or I also make a batch of the tea blend with stevia leaves for added sweetness.

But you can definitely enjoy your roasted ground chicory by itself too. Keep reading for the recipe for the best cup of chicory.

How to make a cup of chicory coffee

Steep 1 TB chicory grounds in 16 ounces of hot water for 5-10 minutes.

Remove your steeper, and add whole milk and/or any sweetener you would like.

I often stir in 1 TB of maple syrup because it really brings out the chocolatey and caramel-ish undertones in the chicory’s taste profile.

I love helping folks incorporate more real food into their lives, because it’s life changing. When we simplify our food, get rid of the processed junk… stop drinking the chemical-laden decaf coffee and find 1-ingredient roasted roots that taste even better, we take back control of our food and as a result we take back control of our health.

It’s a ripple effect. Start with one thing. The benefits can reach really far.

And be sure to grab all my resources to help you improve your pantry, one great ingredient at a time and save money while you’re doing it.

More articles like this one:

How to make your own tea blends

How to make Healthy Hot Chocolate mix

How to make a tea that tastes like coffee

Grab my complete pantry checklist right here and find out the best place to source all the best ingredients (bonus: it’s loaded with discount codes too)

A few things I use to roast chicory that tastes like coffee

Tell me about your chicory!

If you have any questions, leave a comment below. And please tag me on ig to show me your chicory tea! @souly.rested.

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I used to hate coffee.

There. I said it.

I used to love the smell of coffee but couldn’t stand the taste. These days I love the taste of coffee, but unfortunately “real” coffee doesn’t always agree with me. Therefore, coffee alternatives have made their entrance into my life.

Suddenly, making a mocha frappe without coffee was pretty high on my to-do list.

Join me in my kitchen as I whip one up…

If you know me, you know I’ve been working towards an all-real-food diet for many years. But I still eat some processed foods. I even occasionally have something really-bad-for-me from a fast-food restaurant. My #1 thing I miss the most once I started trying hard to eat better? McDonald’s fries. There’s just nothing like them.

But I don’t miss McDonald’s Mocha Frappe at all. Not one bit.

Because I’ve figured out how to make a healthy, good-for-me version at home.

If you’re here because you’re looking to make a McDonald’s Mocha Frappe without coffee, look no further. I gotcha covered.

If you’re here because you know a McDonald’s Mocha Frappe is the worst iced coffee drink you can buy anywhere (with a whooping 70 g sugar and 160 mg sodium), you’re going to LOVE this guilt-free Mocha Frappe.

Can you make a mocha frappe without coffee?

You can totally make a mocha frappe without coffee! In fact, you can even order mocha frappes from Starbucks without coffee.

One option is to just make (or order) a mocha frappe with the coffee left out. You’ll be left with a similar end product texture-wise, but without the coffee flavor.

However, if you enjoy the coffee flavor but just can’t or don’t drink coffee, a way around that is to use a coffee alternative in place of “real” coffee. While there are several options for coffee alternatives, chicory has been my favorite so far.

How to make a mocha frappe without coffee

My favorite way to make a delicious mocha frappe without coffee is by using coffee alternatives. My favorite coffee alternative is chicory root, which you can purchase in a pre-mixed blend, you can mix yourself, or you can even grow your own chicory! You also don’t have to mix a special blend to make coffee alternative, but you can just use plain chicory root as well.

With this method, you can make a delicious, protein-packed, healthy mocha frappe without any coffee–all at home and for a fraction of the price of a coffee shop.

Why use coffee alternatives?

Although coffee is fine for most people to drink, sometimes it doesn’t sit well with others. Or, sometimes you’re in the mood for coffee but just don’t want to drink the caffeine. Personally, my body decided caffeine was something it didn’t like as much when I hit menopause. Previously I had no issues, but these days my stomach doesn’t always tolerate caffeine well.

Not only do chicory tea blends not cause caffeine crashes or any of the other side effects of coffee, but it tastes just like the real thing, plus has added health benefits!

Ingredients for Mocha Frappe without Coffee

15 TB worth of chicory ice cubes (see below)

1 1/4 cups of milk

1 scoop chocolate protein powder

pinch of cinnamon

2-3 TB maple syrup

Directions to make a Mocha Frappe without Coffee

Mix all ingredients in blender.

Top with whipped cream and drizzle on chocolate. (both optional)

Enjoy.

Concentrated Chicory Brew Ice Cubes

To make your concentrated chicory brew that you’ll use to make your ice cubes, steep 4 TB of chicory in 1 quart water overnight. (Or use hot water and steep until cool.) Strain and then make your chicory ice cubes.

For one mocha frappe, you’ll need 15 TB of frozen chicory. My ice cubes are 3 TB each, so for me that’s 5 ice cubes, but you’ll need to measure the size of your ice cube tray compartments.

ALTERNATIVE

Use a strong version of my favorite homemade healthy tea that tastes like coffee to make your ice cubes and skip the added cinnamon when making your frappe. Steep 4 TB of the healthy tea that tastes like coffee in 1 quart water overnight.

Make your not-coffee tea, or buy some not-coffee tea. Use code SOULYRESTED to save! (bonus: shipping is FREE in the U.S. if you’re spending $59 or more, so I tend to buy my not coffee in bulk.)

Notes for Making a Mocha Frappe without Coffee

If you’re not a fan of all the fluff that tends to build up on your drink (you know, that stuff that’s so full of air it doesn’t suck up in your straw?) use a vacuum sealed blender. Bonus, they seal in all the nutrients of your foods that you’re blending.

See the alternative option for making your chicory ice cubes above. I love this drink both ways.

But why avoid coffee?

I’ve been an avid tea drinker for a long time. And then when I discovered I liked coffee, I still tried to limit my coffee intake because I was getting headaches and some dizziness when I had too much coffee in a day–but I loved the taste of coffee! So that’s why I turned to coffee alternatives, like this drink.

–> However, it turns out the headaches I was getting were from using poor quality coffee. Who knew that coffee is the most heavily chemically treated crop in the world? Unless you’re purchasing organic coffee, you’re likely drinking lots of pesticides with your daily cup of joe. I think those pesticides were the reason I was getting coffee headaches. So now I use this stuff and–boom–no more headaches. I still love my coffee alternatives, but I enjoy a “real” latte made with high-quality coffee, too.

Did you also know that coffee naturally grows in shade, but most commercial coffee farms force it to grow in sun? Shade-grown coffee not only tastes better, but is so much better for the soil. Plus, this coffee I’ve come to love is also tested for mold, so you won’t be getting any mold OR pesticides in your coffee or lattes. It’s also low-acid which makes it better for your teeth and mouth microbiome, as well.

If you want to make the switch to regeneratively-shade-grown, low-acid, organic, mold-free coffee (that’s a mouthful!), use the code “soulyrested” to save some cash.

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Mocha Frappe (without coffee)

Ingredients

• 15 TB worth of chicory ice cubes see below
• 1 1/4 cups of milk
• 1 scoop 3 TBs chocolate protein powder
• pinch of cinnamon
• 2-3 TB maple syrup

Chicory Ice Cubes

• 4 TB of chicory
• 1 quart water

Instructions

• To make your concentrated chicory brew that you’ll use to make your ice cubes, steep 4 TB of chicory in 1 quart water overnight. (Or use hot water and steep until cool.) Strain and then make your chicory ice cubes.
• Mix all ingredients in blender.
• Top with whipped cream and drizzle on chocolate or I like to sprinkle on cacao nibs, ground finely. (both optional)
• Enjoy.

Things I Use to Make a Mocha Frappe without Coffee

Talk to me about your mocha frappe!

If you have any questions, leave a comment below. And please tag me on ig to show me your mocha frappe @souly.rested.

More healthy drinks to make at home:

Decaf Frozen Coffee Alternative 

Mint Chocolate Chip Protein Shake

Knockoff Starbucks Pink Drink–a healthy version (and other drinks)

An organic knockoff of Lipton tea–that you’ll love

Find all my delicious, chicory-based drink recipes here.

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

“Listen to me, and eat what is good, and you will delight in the richest of fare.” Isaiah 55:2

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Find out why SoulyRested was considered to be one of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

The post How to Make a Mocha Frappe without Coffee first appeared on Souly Rested.

I’ve been drinking a delicious Not Coffee tea for years. It’s really a medicinal herbal tea, made with 3 simple ingredients, that tastes like coffee but sports zero caffeine. So today I’m sharing my Decaf Iced Coffee recipe with you that actually isn’t coffee at all.

But you’d be hard-pressed to know it.

Because it’s 100% delicious.

Decaf Frozen Coffee Alternative

I love a tall delicious frozen coffee, but I don’t always want the caffeine. Once I hit menopause age, it just stirs up problems some days. Turns out it doesn’t agree with most women in menopause, causing exasperated symptoms.

I was elated years ago to discover I could make an herbal tea that tastes like coffee. And, since it’s an herbal tea, it’s also medicinal and decaf.

So it only makes sense to use my tea that tastes like coffee to make my own medicinal, herbal, delicious, decaf frozen coffee. Can I get an amen?

Why avoid decaf coffee?

Decaffeinated coffee is often chemically altered, but there are natural decaffeination methods available, so ask your favorite decaf coffee company if they choose the natural way, which simply uses water to decaffeinate the coffee beans . (If they use methylene chloride, a chemical also used in paint strippers, and a cousin, so to speak, of formaldehyde, you probably should find a new coffee.)

Side note, decaffeinated tea is very similar, so do some due diligence and find out if your favorite decaf teas are decaffeinated with CO2 or chemicals.

What to drink instead of iced coffee?

If you love coffee, but the caffeine doesn’t like you…

If you’re fine with decaf coffee but not the chemicals…

Whatever the reason, if you have had to quit your iced coffee or your frozen coffee and you landed here looking for a great alternative, oh boy did you land in the right spot!

Instead of iced coffee or frozen coffee, you will love this frozen coffee alternative made with an herbal chicory tea and the best salted caramel protein powder. Read on… I give you options too.

What’s a good alternative to coffee without caffeine?

Can you use decaf coffee for iced coffee?

Decaf iced coffee is just as good as the real thing! In fact, I often prefer my homemade version even to an iced coffee from my local coffee shop!

Is there caffeine free cold brew?

Some cold brews contain over 400 milligrams per serving!  And although caffeine free cold brew is hard to find in grocery stores, it’s easy to make at home with just a few ingredients!

Make a (not) Iced Coffee with herbal tea

INGREDIENTS

12 TB frozen, concentrated Not Coffee (see below)

1 scoop of Salted Caramel Protein Powder (my favorite is linked below)

1 1/2 cups milk

1/4 tsp cinnamon (optional)

2 TB maple syrup (optional, but my favorite is linked below)

DIRECTIONS

1. Add ingredients to blender and mix well
2. Enjoy!

NOTES

1. All protein powders are not the same. Watch for two ingredients you will find in almost every brand of protein powder, but never in the ones I am in love with… Artificial sweeteners and sugar alcohols. The first are chemicals added to make your drink sweet. And most brands add sugar alcohols because they aren’t completely absorbed in your intestines (which means there will be less calories in your drink), but if you eat too many you’ll get gas, bloating, and diarrhea. This protein powder, linked below, is only real food, and no junk.
2. Sometimes this can wind up being pretty foamy. If you’re not a fan of all the foam (I don’t like it when my straw can’t pick it up well), the blender linked below has been my favorite for years. The vacuum attachment seals in all the nutrients into your drink, removes excess oxygen, makes for fuller flavor, and creates light, fluffy texture without things turning foamy.
3. If you’d like the added protein but don’t have the best protein powder on hand, you can add ingredients like chia seeds, pumpkin seeds, or collagen.
4. Date syrup is a great all-natural way to add a caramel flavor to your frozen coffee as well.

But why avoid coffee?

I’ve been an avid tea drinker for a long time. And then when I discovered I liked coffee, I still tried to limit my coffee intake because I was getting headaches and some dizziness when I had too much coffee in a day–but I loved the taste of coffee! So that’s why I turned to coffee alternatives, like this drink.

–> However, it turns out the headaches I was getting were from using poor quality coffee. Who knew that coffee is the most heavily chemically treated crop in the world? Unless you’re purchasing organic coffee, you’re likely drinking lots of pesticides with your daily cup of joe. I think those pesticides were the reason I was getting coffee headaches. So now I use this stuff and–boom–no more headaches. I still love my coffee alternatives, but I enjoy a “real” latte made with high-quality coffee, too.

Did you also know that coffee naturally grows in shade, but most commercial coffee farms force it to grow in sun? Shade-grown coffee not only tastes better, but is so much better for the soil. Plus, this coffee I’ve come to love is also tested for mold, so you won’t be getting any mold OR pesticides in your coffee or lattes. It’s also low-acid which makes it better for your teeth and mouth microbiome, as well.

If you want to make the switch to regeneratively-shade-grown, low-acid, organic, mold-free coffee (that’s a mouthful!), use the code “soulyrested” to save some cash.

Print

Ingredients

• 12 TB frozen, concentrated Not Coffee see below
• 1 scoop Salted Caramel protein powder
• 1 1/2 cups milk
• 1/4 tsp cinnamon
• 2 TB maple syrup optional

Not Coffee Concentrate

• 4 TB of not-coffee tea
• 1 quart water

Instructions

• Make Not Coffee concentrate the night before. Or use hot water let steep until cool.
• Strain and make your not-coffee ice cubes.
• Add right amount of ice cubes, milk, and other ingredients to blender and mix well.
• Enjoy!

Concentrated Not Coffee brew

To make your concentrated Not Coffee brew that you’ll use to make your ice cubes, you just need a saturated version of my favorite homemade healthy tea that tastes like coffee.

To make your ice cubes, soak 4 TB of not-coffee concentrate in 1 quart water overnight. (Or use hot water and steep until cool.) Strain and then make your not-coffee ice cubes.

Make your not-coffee tea, or buy some not-coffee tea. Use code SOULYRESTED to save! (bonus: shipping is FREE in the U.S. if you’re spending $59 or more, so I tend to buy my not coffee in bulk.)

Options for your Not Coffee

Make it yourself — here’s my recipe

Purchase it — this is my personal favorite not coffee. Or see it linked below.

Grab my Pantry Checklist & lots of great deals on great ingredients

I am happy to share my pantry checklist with you because I firmly believe real food can be much more “doable” and convenient to make if we just make sure to have the important staples on hand.

I also firmly believe we all need to keep some moolah in our pockets whenever possible, so I’ve filled my pantry checklist with exclusive discount codes as well.

Go here to grab yours right now. It will take about 4 seconds & instantly save you time and money.

More like decaf iced coffee:

• Top 5 healthy drinks you need in your life
• Healthy hot chocolate mix
• DIY Coke: make delicious homemade soda
• Maple chocolate iced “coffee”
• Cacao Smoothie that you can make with or without espresso
• Find all my delicious, chicory-based drink recipes here.

Making a frozen decaf coffee alternative:

Go here for my recipe for making a herbal tea that tastes like coffee, without the caffeine.

Talk to me about your decaf frozen coffee…

If you have questions, leave a comment below. And please tag me on ig to show me your decaf frozen not-coffee @souly.rested.

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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All summer long I’ve been sharing new summer drink recipes over on instagram. This article you’re reading is a conglomeration of the best..

So pick a favorite and whip one up today to beat the heat deliciously. Heck, try them all & let me know in the comments what’s your favorite!

Maple Orange Sweet Iced Tea

1/2 cup fresh squeezed orange juice

1 cup cold brew Golden Monkey tea (I brew 3 TB Golden Monkey tea in a quart of cold water overnight, so I can make a few of these all day long)

Add a double shot of espresso (this is my favorite) or a 1/4 cup of cold-brew chicory root tea (to make this strong, and use as a medicinal alternative to espresso, brew 4 TB of chicory in 1 quart of water overnight)

Mix in 1-2 TB of maple syrup, to taste

Serve over ice.

Other black teas I’m loving in this drink:

Juicy Peach

My Organic Lipton Knockoff

Starbuck’s Pink Drink Knock Off

I’m in love with this knock off of Starbuck’s Pink Drink.

I show you how to make this delicious pink drink in this video on instagram.

And a lot of folks have asked about my tea strainer for a quart jar–find the strainer here.

Grab the Coco Berry Mango tea here.

Use code SOULYRESTED and save 10% off your entire order of tea or botanicals all the time.

I stock up on the 1 lb bag when I buy it because it’s so good as a straight up iced tea too. I drink it all summer.

Bonus: The 1 pound bag is 4x the amount of tea as the medium size bag but only 2x the price.

Spend $50 or more and shipping is FREE–go here for inspiration of what you might want to try–> all my favorites.

Decaf Frozen Coffee Alternative

Did you know decaf coffee is often chemically altered, with methylene chloride, a chemical also used in paint strippers, and a cousin, so to speak, of formaldehyde.

All in the name of a profit. With no concern for your health.

Decaf tea is very similar, so do some due diligence and find out if your favorite decaf teas are decaffeinated with CO2 or chemicals.

So you need this herbal tea that tastes like coffee in your life. And then you can whip up your own Decaf Frozen Coffee Alternative all summer long.

Grab the recipe and tips for making this deliciousness right here: Decaf Frozen Coffee Alternative

Mint Chocolate Chip Protein Shake

We should be eating about a third of our calories in protein.

That’s almost impossible for me somedays, but this delicious shake covers a full serving of protein.

Bonus: freeze some for amazing ice pops on a hot summer day. Find the recipe for the shake and the ice pops here: Mint Chocolate Chip Protein Shake

Sweet Iced Tea (without the chemicals)

A lot of sweet iced tea gets downed around here, all year long actually. So years ago I decided we had to ditch the Lipton tea bags, with bleach and pesticides… no thank you.

Grab my Better Than Lipton Sweet Iced Tea recipe here. It’s life changing. Seriously.

Yarrow Elderberry Tea

I’d drink this tea just for the medicinal benefits, but when you realize how delicious it is too, well, don’t say I didn’t warn you that this might be your new addiction.

Get the printable recipe and the full inside scoop on this refreshing drink right here: Yarrow Tea with Elderberry and Maple

Ingredients you need to steep:

2 TB yarrow

2 TB elderflower

4 TB mint

2 TB red clover

Ingredient to add as sweetener:

1-2 TB maple syrup

Directions:

Steep herbs in a quart jar of hot water. Cover and let sit for about 6 hours, to steep the full benefits. I will often do this overnight, but, fair warning, if it steeps too long it can taste bitter. Usually overnight is perfect.

To make the removal of the herbs super easy, I love my quart-size tea steeper, linked below.

Add sweetener and stir. (Read more above.)

Serve over ice, or you can warm it as well and enjoy a mug-full of this delicious tea.

There’s more!

Be sure to follow on instagram for the full Summer Drink Series!

Talk to me about your favorite summer drinks here

If you have any questions, leave a comment below. And please tag me on ig to show me which ones of these summer drinks you’re loving @souly.rested.

My Favorite Things for Making These Summer Drinks

The post Favorite Family Summer Drink Recipes first appeared on Souly Rested.

In fact, I loved this “coffee tea” so much, I had to experiment with making my own blend, and I have to say… WOW, this is a keeper.

It turns out, officially, this tea that tastes like coffee isn’t tea either.

Fun facts about this tea that tastes like coffee

As it turns out, all official tea is made from the Camellia sinensis plant. But this tea we’re talking about today is made from parts of a chicory plant, dandelion roots, and a spice, so officially it’s an herbal tea.

It’s an herbal tea that tastes like coffee. Crazy, right? But deliciously true.

Another fun fact? Chicory, which is a perennial plant (Cichorium intybus), offers such a deeply roasted flavor, some say it tastes more like coffee than coffee does. In fact, many coffee manufacturers add chicory to their coffee to cut down on caffeine content while boosting flavor.

Turns out, today I’m nationally recognized as a chicory expert.

A national news network interviewed me to pick my brain about all things “not coffee” for National Coffee Day. Read the article & watch the video of me harvesting my chicory in my New England garden right here.

Chicory even makes amazing lattes, frozen coffee, and more

Go here for all my chicory drink recipes. I love making a Decaf Frozen Coffee Alternative using chicory. And, if this article is your first introduction into making your own tea blends, congrats!! It’s so much fun. I love sharing about How to Make Tea Blends that you love.

Reasons to drink this tea that tastes like coffee?

When I did a little research I was shocked at all the health benefits that seem to come from all three of the ingredients in this tea: chicory, dandelion root, and cinnamon. I also realized I can grow and preserve 2 of the 3 ingredients right in my own backyard!

When I faced some dental issues and the dentist told me I needed to cut back on acidic drinks (think coffee) and all sweeteners in drinks (I do love maple in my tea) I was elated to realize this amazing cup of tea has zero acid and when I sweeten it with stevia I have a totally dental-friendly drink to sip on all day, without any unhappy dental visits.

Chicory

I was excited to read that chicory root contains inulin. I learned a lot about inulin when I wrote my book. Inulin is a complex carbohydrate, or a natural fiber, that’s a sort of prebiotic. Amazingly enough, inulin works to encourage the growth of beneficial bacteria in our guts, which can help with digestion, inflammation, and lowering blood sugar. And it tastes great? Score. (btw, dandelion root has inulin too… read below for details on that and lots more.)

I get my chicory root from my favorite tea company, they actually sell the chicory root as an adaptogen in their botanical line. Code SOULYRESTED saves you $$.

Speaking of great tastes, the dandelion root is another surprisingly delicious taste for a tea blend that you want to taste like coffee. The roots add an earthy, nutty undertone to your cup of tea.

While you could use the dandelion plant to make a sweeter tea, the dandelion’s roots–when dried, cut, and roasted–are a great alternative to dark coffee. And dandelion root is naturally slightly sweet because of natural fructose.

As for its health benefits? The dandelion plant is known for its detoxifying quality, but I came across so many medical reports about the health benefits of dandelion root that I had to share more details below (and I link to the studies as well).

I typically get my dandelion root via Azure Standard. Find out if they deliver in your area here. You can also grab some dandelion root right here.

Cinnamon

Cinnamon is a powerful spice that boasts of amazing health claims (in fact, it falls #1 for antioxidants on a list of the 26 most popular spices in the world).

So it’s no surprise that cinnamon has been used medicinally around the world for thousands of years. But not just for its high levels of antioxidants. It also boasts of other health benefits:

• antibacterial,
• antifungal, and
• anti-diabetic properties.

So while cinnamon chips are optional in this homemade bulk tea, I can’t imagine why you would want to leave it out.

I get my cinnamon chips via Azure Standard. Find out if they deliver in your area here. You can also grab some cinnamon chips right here.

All of these ingredients are included on my complete Pantry Checklist, which I have ready to share with you, just let me know where to send it. I include lots of discount codes as well, on all of my favorite ingredients I keep stocked in my pantry.

Why add dandelion root to a tea that tastes like coffee?

As I mentioned above, I stumbled across so many scientific articles about the benefits of dandelion root, I had to share some of them here:

Dandelion root is loaded with inulin, a fiber that’s found in plants. Inulin supports healthy gut bacteria in your digestive tract. (source) 

Roots are rich in antioxidants, including polyphenols—which are micronutrients that are essential to our overall health. (source)

One interesting study found that dandelion extract significantly reduced inflammation in cells  (source)

And I love it that dandelion extract may help you manage your weight, pretty cool, yes? (source)

Quite a few studies have found that dandelion root extract seems to slow the growth of cancer cells. (source 1, source 2, source 3, and source 4)

Because it’s a good source of inulin, dandelion improves gut health! (source 1, source 2) 

It’s so encouraging that studies have documented that dandelion extract significantly reduces a viruses’ ability to replicate. (source 1, source 2)

And other research shows that compounds in dandelion protect against  harmful bacteria. Amazing, no? (source)

What does it cost to make tea that tastes like coffee?

Here’s the ingredients I purchased to make a bulk blend of 6 cups (or 1.5 pounds) worth of tea (see links to where I source these organic ingredients in the recipe below):

4 oz organic roasted dandelion root ( I used all of this)

1 lb roasted chicory root (I had 3.75 oz left over for my next batch)

1 lb cinnamon chips ( I had 9.25 oz left over, so this amt of cinnamon makes a double bulk batch)

So my total cost for the ingredients I used to make my bulk batch of this amazing tea that tastes like coffee? $27.39

Sidenote–the cinnamon is a great deal because it includes 3 types of cinnamon in one (there are only 4 types total):

1. Cinnamomum verum–this ceylon cinnamon is called “Mexican cinnamon.” It’s herbal and savory, not overly sweet
2. Cinnamomum burmannii–this one is a common cinnamon that is mild and well-loved
3. Cinnamomum loureiroi–this Vietnamese cinnamon is the hardest to find. It’s the cinnamon grown for royalty and it’s super sweet & super spicy

If I steep 1 TB per mug to make my tea that tastes like coffee, my bulk batch will make 96 large mugs of tea. btw, my mugs are generous 16 oz or more (I can’t stand a whimpy mug), so officially this is 192 cups of tea.

Total cost per 8 oz serving? 15 cents. Wowzer!

Where can I buy tea that tastes like coffee?

Sourcing your ingredients and blending your own tea is definitely a big added step that I totally understand isn’t for everyone. If that is you, I gotcha covered!

If you’re not interested in blending your own and would rather support an amazing small family business, in Oregon, the heart of small town America, I have found an amazing source for you. It’s a top-notch company that I adore. And you can trust all the ingredients are organic and hand-blended with Farmhouse Teas.

Which of these teas is the best?

I’ve tried them all, and am hard pressed to choose a favorite, so instead I’ll break down which ones I prefer with (or without) maple syrup (because, afterall, I did write the book on all things maple )

The Chocolate Not Coffee is a perfect dessert substitute and I prefer it without any added sweetener, so the subtle chocolate taste shines.

On the other hand, the Hazelnut Not Coffee has a wonderfully detailed taste profile that (in my opinion) lends itself to the slightly “sour” side, so added maple syrup gives it a wonderful balance.

The Plain Jane Not Coffee is delicious either with or without sweetener, depending on my mood, but don’t let the name fool you… it’s anything but “plain.”

And the Sugarmakers Not Coffee is best without sweetener, in my opinion, so you can taste the natural flavors of the tea itself.

So go ahead and choose one of these amazing chickory-based teas that taste like coffee and let me know your thoughts. They’re all delicious! And be sure to use code SOULYRESTED on every order you place with this fabulous family-run business. My friend, Ceanne, will give you an additional 10% off your total!–>

Sugarmakers Not-Coffee Tea

Mountain Hazel Not-Coffee Tea

Chocolate Conniption Not-Coffee Tea

Plain Jane Not-Coffee Tea

Why I love my instant hot water heater

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Chicory Tea that Tastes like Coffee (single serving)

Ingredients

• 1 tsp cinnamon chips
• 1 tsp dandelion root
• 2 tsp chicory

Instructions

• Mix all 3 ingredients and steep 1/2 TB in 8 oz of hot water.
• Steep at 195F for a minimum of 2 minutes (But you really can't over steep it, and you can use any temperature of hot water. This tea is very forgiving.)

What I Use to Make this Tea that tastes like Coffee

How to Make a Bulk Amount of this Tea that Tastes Like Coffee

INGREDIENTS

1 cup cinnamon chips*

DIRECTIONS

Mix all three ingredients and store in a quart-size mason jar. Use a lid with a great seal (important to keep your tea fresh). I use these lids, btw, on so many things… herbs, dried fruits, popcorn kernels, rice, and all my teas. 

To make a cup, steep 1 TB of tea in hot cup of water.

If you’d like to add a little all-natural, zero-calorie sweetness to your tea, add 1/4 cup of stevia leaves for every 4 cups of your bulk tea. (Or 1 TB of stevia for every 1 cup of tea blend. This equals just a smidgen of stevia leaves per cup of tea.) I like to have two jars of this in the pantry at all times (one with stevia and one without) because I love this tea sweetened with maple syrup and I also love it totally unsweetened, so for both of those situations I grab the jar made without stevia.

The post Homemade healthy tea that tastes like coffee first appeared on Souly Rested.