Roasted Chicory Mocha Recipe

Cacao nibs are slightly bitter in their raw form, but full of antioxidants, while roasted chicory, long used as a coffee substitute, helps remove toxins from the body and aids digestion. Their combined goodness makes for a potent drink.

Yield: 4 Servings

Preparation Time: 5 Minutes

Ingredients

2 tbsp coarsely ground roasted chicory root
12 raw cacao nibs, crushed
1 quart boiling water
honey or sugar, to taste

How to Make It

Place the roasted chicory and cacao nibs (including husks) in a teapot.
Add the boiling water and leave to infuse for 4 minutes.
Strain the infusion into cups or mugs and sweeten with honey or sugar to taste. Serve at once

Serving Size 1

Nutritional Value Per Serving

Calories

70 kcal

Calories from Fat:

40.5 kcal

% Daily Value^*

Total Fat

4.5 g

13%

Saturated Fat

2.5 g

13%

Trans Fat

0.0 g

carbohydrates

8 g

Dietary Fiber

1 g

Sugars

6 g

* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.