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  • Lynne Pike

Chicory Root Cacao

Updated: Apr 24

Recipe by Jennifer Kurdyla

When stress rises (especially the kind that disrupts or reduces sleep), many turn to caffeine to wake up a tired nervous system.

A caffeinated drink, like coffee, might give a temporary buzz, but behind the scenes this mind-altering substance is actually turning off our bodies’ ability to feel fatigue, creating a negative feedback loop of overstimulation that can result in energy crashes, changes in appetite and digestion, mood instability, and other short- and long-term imbalances that further separate us from a harmonious relationship with nature.
If you really want to stay ahead of the curve without the crash, skip the coffee and start a healthy morning ritual with this delicious herbal cacao.

Its ingredients support harmony among the digestive and nervous systems, through prebiotics and adaptogens—an A+ combination for students, teachers, and everyone wanting to rise and shine throughout the season ahead.

Note: This cacao is extremely rich and thick, with an intense flavor that will wake you up like the best morning coffee. If you find it too strong, divide into two servings and dilute with ½ to 1 cup warm water.


  • 2 cups milk: almond, coconut or cow dairy (for dairy, use 1 cup whole milk + 1 cup water)

  • 1 Tablespoon raw cacao powder

  • 1 Tablespoon chicory root

  • 1 teaspoon dried chamomile flowers

  • 1 teaspoon licorice root

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground cinnamon

  • 3 whole cloves

  • 1 Tablespoon date syrup or maple syrup, or to taste


1. Combine the milk, cacao, chicory root, chamomile, licorice root, cardamom, cinnamon, and cloves in a small pan.

2. Bring to a boil over high heat, then reduce the heat to medium, cover, and simmer for 10 minutes. Remove the lid and stir well, then remove from the heat.

3. Strain through a fine-mesh sieve into a mug. Stir in the sweetener, if using, and enjoy.

About Chicory: Chicory root is a somewhat woody and herbaceous plant of the dandelion family. It has been used as a coffee substitute for centuries, especially in times when coffee was not accessible. It was brought to North America from Europe in the eighteenth century. The root is used in herbal drinks and preparations and can be eaten as a food. Chicory root is a natural source of the prebiotic inulin.

Published in Root & Nourish: An Herbal Cookbook for Women’s Wellness by Abbey Rodriguez and Jennifer Kurdyla (purchase here)

Jennifer Kurdyla...
is an Ayurveda practitioner, yoga teacher, and writer based in Brooklyn, New York. She thrives in the creative space of her kitchen, where she crafts seasonal plant-based recipes with a focus on supporting digestion and reviving our sensory experience with food prepared fresh and with love. A former book editor, she is also the co-author of Root & Nourish: An Herbal Cookbook for Women's Wellness. Follow her on Instagram: @jenniferkurdyla @rootandnourishbook

Live alongside Nature — Reduce Stress — Restore Your Equilibrium

Lynne Pike

India’s traditional system of medicine, Ayurveda is holistic in nature—uniting your mind, body, senses, and soul. Ayurveda focuses on digestion, sleep, and energy to reduce stress and bring balance back into your life.


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