- Food and Cooking
Top 10 most delicious wild food foraging recipes - #6. Acorn coffee
Acorns are low in Cholesterol and Sodium and high in Manganese. Acorns also have a high tannin content, leading them to be a good tea/coffee substitute.
(SPOILER: Don't expect anything that tastes like coffee or tea. Acorn coffee is an acquired taste with a very unique flavour. Worth a try for those adventurous types tired with the same old tea / coffee taste.)
- 1kg/2 lb acorns
- Boil the acorns in water for around 15 minutes, topping up the water during the cooking.
- Drain the acorns and spread them out on a clean, drying cloth thereby allowing them to cool.
- Once dry, peel the outer skin of the acorns leaving the inner "fruit".
- Break the acorns in half; place them on a clean, drying cloth, and place them in your airing cupboard (or other warm place) for two days to allow them to fully dry out.
- Once the acorns pieces are completely dry, grind the acorn pieces using a coffee grinder to a fine coarse powder.
- Set your oven to 200C / 390F.
- Spread the acorn powder out on a oven baking tray and roast in the pre-heated oven. Turn the powder frequently to ensure no burning.
- Once the powder has been roasted to coffee colour, remove from the oven and allow to cool.
To make a drink
1. 1 ½ tsp per cup to a cafetiere.
2. Pour boiling water over the top and make the drink, just as you would coffee.
3. Allow to infuse for a few minutes.
4. Add milk and sugar to taste and serve.
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