As soon as Carol shared the story of Lithuanian Acorn Coffee, Deb processed the first batch and shared the creamy nutty taste (and then a short workshop) with me. It’s time consuming, but what a delicious and fragrant hot beverage! Powerful refreshment – no caffeine
Instructions for New England Cooperative Acorn Coffee (Lithuanian Style):
1 cup dried, hulled, and cracked acorn (too-large pieces won’t leach well) into the pot with 3 cups whole milk.
Bring to boil then lower flame/heat to simmer for an hour – stirring regularly so acorns don’t burn on the bottom. The mixture will thicken considerably. Enjoy the caramel smells, but don’t taste, well I now know… yuck-o!
Cool enough so it is not a burn danger then pour “porridge” through colander – use cheesecloth if you don’t have a wire one so you don’t lose small bits) and rinse thoroughly (rub with fingers or wooden spoon to free clingy bits) under warm to cool water to remove all milky substance that has tannins bound in it. Remember, smells good, tastes horrible – down the drain or compost with all milk by-product…
Pat milk-boiled acorn bits dry and transfer to skillet to slow roast til they are toasty-brown.
Cool and store until you’re ready to make a cup. Use coffee grinder to pulverize.
To make acorn coffee, take 1 part water and 2 parts sweet cream or milk. Add 3 teaspoons of acorn grounds into the boiling liquid, and boil for 2-3 minutes.
Add more milk or cream and sugar to taste.
May you be healthy, may you be happy, may you live with ease!