Okra seeds can be roasted, ground, and used as a caffeine-free coffee substitute! Okra seed coffee doesn’t taste exactly like its caffeinated counterpart, but it comes relatively close in terms of the nutty and toasty flavors.
In writing copy and blog posts for farms over the past few years, I’ve learned (and mostly retained) a lot of information. My favorite facts are the historical tidbits relating to plants, like how the word “tomato” is a derivation of the Nahuatl word “tomatl”. And how the original jack-o-lanterns were actually carved turnips. And, when trade routes were disrupted during the Civil War and coffee beans were scarce, people turned to things like chicory and roasted okra seeds as coffee substitutes!
Since first reading about roasted okra seeds as a coffee substitute, I filed it away in the part of my brain that houses an ongoing list of the many things I’d like to eventually try. When I had the opportunity to harvest a good bit of dried okra pods on the farm a few weeks ago, I jumped at the chance to finally try okra seed coffee! To be honest, I did not have high hopes for the outcome. I figured it would taste a bit like roasted dandelion root tea but without the bitterness. I’m happy to report I was pleasantly surprised by the resulting cup of “coffee”!
What Does It Taste Like?
Does okra seed coffee taste exactly like regular coffee? No, but it comes relatively close in terms of the nutty and toasty flavors inherent in roasted coffee beans! On its own, it has a flavor like a cross between toasted popcorn, toasted nuts, and black tea. In my opinion, it’s made even better by the addition of a bit of honey or maple syrup and creamy cashew milk. Since it doesn’t have caffeine, it can be enjoyed any time of day. My absolute favorite way to enjoy it is with a honey cardamom syrup!
How Do You Make Okra Seed Coffee?
The key to okra seed coffee is making sure you use completely dried out and mature seeds. You can see what they look like in the photos above! Once you have your okra seeds, turning them into okra seed coffee is an incredibly simple process requiring just a skillet and a coffee grinder! You’ll toast the seeds in a dry skillet over medium heat, then grind them and add them to a French press.
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Okra Seed Coffee
- Total Time: 19 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
Okra seeds can be roasted, ground, and used as a caffeine-free coffee substitute! Okra seed coffee doesn’t taste exactly like its caffeinated counterpart, but it comes relatively close in terms of the nutty and toasty flavors.
Ingredients
- 2 tbsp of okra seeds (from about 2–3 dried okra pods)
- 8–12 oz of just-boiled water
- cashew milk, optional
- honey or sugar, optional
Instructions
You’ll need completely dried okra pods for this recipe (see the photos). It’s best to allow them to dry out on the plant. Once you’ve got your dried okra pods, it’s time to harvest the seeds! You’ll be able to see the seams where the seeds are so use your fingers to split them open. Each pod has a few different seems behind which are the seeds.
Once you’ve harvested your seeds, measure them out. You’ll need at least 2 tbsp for a small cup of French press coffee (or 3 tbsp if you like more of a “dark roast” type of flavor).
To roast your seeds, you’ll need a small or medium-sized pan with a lid. Place the seeds in the pan and set the pan over medium heat. As the pan heats, gently move the seeds around the pan. Once the seeds begin to pop, place the lid on the pan and keep gently shaking it side to side on the burner to move the seeds around and make sure they don’t burn. The seeds are ready when they have turned a rich brown color (see the photos). Remove the pan from the heat to allow the seeds to cool but make sure to keep the lid in place in case the seeds are still popping!
Grind your seeds in a coffee grinder just as you would coffee beans. Add them to a French press. Cover the beans with 8-12 oz of just boiled water then gently stir with a wooden spoon. Cover with the lid and allow the coffee to brew for 4 minutes. After 4 minutes, press the plunger down to strain out the grounds, then pour into a mug.
Enjoy with a bit of honey, sugar, cashew milk, or cream if you like!
Notes
Enjoy this just as you would a cup of coffee: black or with sugar and cream!
- Prep Time: 15 minutes
- Cook Time: 4 minutes
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