20 Jul 2016

Roasted Chicory Root Peach Tea

herbs and spices - making tea

There is nothing like a cold glass of iced tea on a hot summer’s day! Even better if you’ve made the brew yourself. With summer already in full swing, why not try a few new recipes for yourself?

There are many different herbs that can be used to brew a good cup of iced tea. While black tea traditionally forms the base of iced teas, green and white tea can also be used to create a lighter, caffeinated blend.

Chicory root and dandelion root work beautifully as replacements for black tea. The result is a non-caffeinated iced tea which can be enjoyed throughout the day by young and old alike. Using roasted chicory root or dandelion root will also help to bring out a more full-bodied flavor.

Once you’ve chosen your base, consider adding additional herbs for more flavor. Citrus infused herbs like lemon verbena, rosehips, and hibiscus can add zest to your blend. For a cool, revitalizing effect try mints like spearmint, peppermint and orange mint. Spices like ginger, cinnamon and clove can add an unexpected depth to iced tea blends as well.

Don’t forget about fruit! Both fresh fruit and freeze dried fruit can be a fun, summery addition to your tea.

You can enjoy iced tea sweetened or unsweetened depending on your preferences. While organic cane sugar is a good traditional sweetener, don’t be afraid to try other plants with a sweet kick like stevia and licorice root.

Roasted Chicory Root Peach Tea
3 tbsp Roasted Chicory Root
2 tsp Ginger
1 tsp Cinnamon
2 Ripe Peaches
8 cups Water
1 tsp Stevia Leaf

Skin two large peaches and cut them into small pieces. Place in blender and blend until smooth. Peaches are then combined in a pot with 1 cup of water and 1 tsp Stevia. Simmer on low for 20 minutes.

During this time, place the roasted chicory root, cinnamon and ginger root in another pot with 7 cups of water. Allow to simmer on low for 15 minutes after which time you can strain and pour into a heat tolerant 2-quart pitcher.

Next strain out the peaches and pour the remaining mixture into the 2-quart pitcher already containing the chicory root tea. Cool in the refrigerator.

Serve with ice and fresh peach slices and enjoy!


Danielle Simmons, Horticulture and Animal Interactions
Inspired by her childhood experience of play in the forests of upstate New York, Danielle has devoted her career to connecting human wellness with a deeper engagement to the natural world. Danielle planted and manages the greenhouse and the garden beds at Sunrise. She enjoys teaching guests the many uses of herbs, from first aid to making herbal teas and salves. When she is not being inspired by the big trees and abundant water at Sunrise, she is enjoying time with her family and their organic garden, which they tend on their homestead south of Santa Fe.