This past autumn I shared with you a wonderful new ingredient, (which I discovered because of having to adjust my diet in order to get my hypoglycaemia under control) acorn flour. So not only did I get to make pie crusts and pies with acorn flour, but now I’ve made two different drinks with the flour too.
In case you missed the article you can read it here.
When my acorn flour supply was running very low I decided to give acorn coffee a try. This caffeine-free drink is not a new invention, it has long been used as a coffee substitute in times of war or simply when caffeine was not desired. In the past I’ve drank chicory, another coffee substitute, and quite enjoyed the taste but I didn’t know what to expect with a “coffee” made from acorn flour. You see, acorn flour has a bitter taste that is easily neutralised by mixing it with other flours and by adding sweetener, but I don’t take sugar in my coffee. Regardless, this is really something I wanted to taste for myself.
After doing some research and beginning to gather the utensils my mind started wondering what it would be like to kick up the coffee with some aromatic spices. Immediately I pictured masala chai meets acorn coffee. I gathered the spices, acorn flour and two pots so that I could make two version: a regular acorn coffee and an acorn masala coffee version. Below are the recipes and results will follow.
(Please remember that masala means spice mixture and that chai is the word for tea.)
- 1 heaping tbsp finely ground acorn flour
- 1 large cup of water (I use filtered water)
- 1 heaping tbsp finely ground acorn flour
- 2 green cardamom pods, bruised
- 1 clove
- 1 peppercorn
- one half of a small cinnamon stick, bruised
- 1 thick slice of ginger
- 1 large cup of water (I use filtered water)
- 1 star anise
- honey or sugar or sweetener of choice, to taste
- whole milk or non-dairy milk of choice, to taste
- Over medium heat, warm up a small pot. Once warm add the acorn flour and stir just until its scent is released, about 2 minutes — keep string and don’t allow to burn. Pour the water into the pot, cover and bring to a rolling boil. Turn heat off and allow to sit for 5 minutes. Pour into mugs and enjoy! It isn't necessary but you can strain the "coffee" if desired. Also you may sweetened and/or add milk if you like. Enjoy!
- Over medium heat, warm up a small pot. Once warm add the acorn flour and stir just until its scent is released, about 2 minutes — keep string and don’t allow to burn. Quickly add all the spices, minus the star anise, and water. Cover and allow to come to a simmer for 5 minutes, then add the star anise (and honey, if using) and continue to simmer another 5 minutes. Turn heat off and allow to sit, covered, for a few minutes. Remove the spices, pour liquid into coffee mug, add sweetener (if desired or if you haven’t used honey), and pour in milk. Enjoy!
Results:
The acorn coffee has a nutty smell to it that is quite unique and pleasant. The taste is also nutty and since I don’t add sweetener, I thought it tasted a tiny bit tart just like black tea does. The colour, as you can see, resembles black tea but the viscosity is creamy and slightly thick, this is due to the acorn flour.
The taste is delicious! It doesn’t taste like coffee and not quite like tea either but it is very good nonetheless. This is definitely a better alternative to chicory or other caffeine free coffee substitutes I’ve tasted.
As for the masala spiced version: this one was my favourite of the two. The nuttiness of the acorn flour compliments the aromatic spices wonderfully. When you take a sip the first element you’ll taste and smell will be the spices, then underneath comes the slight nuttiness.
The colour in the spiced version is also dark like strong black tea or regular coffee, the viscosity is the same as the un-spiced version: thick and creamy. After adding the milk (I used 4% or full fat) the drink became even creamier. I also think both versions would be great served cold and over ice.
I loved the smell, taste and look of the acorn-masala coffee so much that now I’m sad with the notion that it will be a while before I can taste it again. Acorn flour isn’t an easy ingredient to find, but you can try this place online or look into making your own next acorn season.
I hope that you can all one day taste this delicious and comforting drink. Cheers!
P.S.
I’d like to thank Simi of Turmeric N Spice, Asiya of Chocolate & Chillies and Prerna of Indian Simmer for helping me in making sure I titled this article correctly. Check out their blogs — all gorgeous and delicious!
P.P.S
Don’t forget to enter the Spanish Tin giveaway!! It’s open to everyone in the US.
Spiced coffee sounds good !!
Nancy this is fascinating. I definitely want to try this and it’s so easy. My sister has hypoglycemia so she may be interested in seeing this. In either case I want to try this. I’m guessing Whole Foods would have acorn flour? My dog loves acorns and this time of year he can’t seem to get enough of them when they fall from the trees.
I love your photo with the steam coming from the mug. What were the settings on your camera to achieve that image?
An interesting beverage! I’d love to taste this coffee.
Cheers,
Rosa
Loved this beverage. Although I am a coffee lover, I would like to give this caffeine free drink a try :)
Intriguing! I have never worked with acorn flour, but find myself wondering if this could be made with mesquite flour, which is getting hard to find here in SMA.
Well this is new. :) I’ve never heard of acorn coffee. Definitely am interested in the flavors of the acorn-masala coffee. Being a big chai person, I know I’d love it.
I have never heard of acorn flour… what a clever coffee drink. :)
What an unique type of beverage using ground acorn flour! The Acorn-Masala coffee looks and sounds gorgeous ;) Did I smell star anise? :) Love them.
I really want to taste this, it’s so tempting
You really caught my attention with acorn flour. I’ve been wanting to try eating acorns and now you’ve given me the inspiration I needed. Your blog is beautiful!
About 32 years ago I used to drink Acorn Coffee Substitute, it was made by a company named Thuna, shelves were sometimes empty if the acorn supply was low for the company, it, in my opinion was the best tasting coffee substitute ever!