Chicory: the Latvian classic is back

Every Latvian child remembers a jar of roasted chicory in grandma's kitchen. Today chicory is having a second life: it's caffeine-free, contains inulin and has that cosy caramel-and-nut flavour you crave in the evening, when espresso is “off the table”. Here's how to choose and brew it — from classic ground chicory to a berry blend with rosehip and sea buckthorn.

A short history: why chicory is “ours”

Chicory has been grown and roasted in the Baltics for generations. In times when real coffee was expensive or unavailable, chicory root became its substitute — and took root in kitchens so firmly that it stayed a favourite even after coffee returned to the shelves. For many, it's the taste of childhood, so talk of a “trendy new drink” isn't quite fair: chicory is our classic, and it's coming back.

What's inside: inulin, no caffeine, a gentle effect

Chicory root is rich in inulin, a prebiotic fibre that feeds beneficial gut bacteria. The drink contains no caffeine, so it doesn't raise blood pressure or keep you awake. The flavour: dark caramel, roasted nuts, a light cocoa bitterness. For an extra boost, try Chicory with Jerusalem Artichoke, which has even more inulin.

Classic vs instant chicory: the practical difference

• Classic ground (Classic Roasted) — brewed in a cezve or French press, 1–2 teaspoons per cup, steeped for 3–5 minutes. The flavour is deeper and richer.
• Instant granulated (Instant Granulated) — just add boiling water and it's ready in 30 seconds, handy at the office or on the road; the flavour is softer and a little more caramel-like.

Recipes: chicory with milk, with spices, berry blend

1. With milk. Brew strong chicory in a cezve and add 100 ml of warm milk (oat milk works well too). Sweeten with honey if you like.
2. With spices. Add a pinch of cinnamon and cardamom to the cezve — or go straight for Chicory with Cinnamon and Dates: a dessert without sugar.
3. Berry blend. Brew Chicory with Rosehip and Sea Buckthorn with hot but not boiling water (90°C) and serve with a slice of lemon — the perfect autumn drink.

Who it suits: an evening cup, pregnancy, caffeine sensitivity

Chicory is a good alternative if you drink coffee before lunch and want a cosy cup in the evening; if you're sensitive to caffeine; or if you want to cut down on it. During pregnancy or with chronic gastrointestinal conditions, it's best to consult your doctor. And for fans of grain flavours we have the Riga Barley-Rye Drink “Rīgas Mieži”.

The full range is in the “Chicory & alternatives” category.