Confederate Coffee or Tea Recipe.

During the civil war and other hard times, coffee was hard to come by so substitute coffee was made in a variety of recipes. personally I was intrigued by the method and the drink. Modified coffee recipe

Usual Ingredients were (From the Wikipeddia).Grain coffee and other substitutes can be made by roasting or decocting various organic substances.

Some ingredients used include: almond, acorn, asparagus, malted barley, beechnut, beetroot, carrot, chicory root, corn, cottonseed, dandelion root (see dandelion coffee), fig, boiled-down molasses, okra seed, pea, persimmon seed, potato peel,sassafras pits, sweet potato, wheat bran.

The Native American tribes of what is now the Southeastern United States brewed a ceremonial drink containing caffeine, "asi", or the "black drink", from the roasted leaves and stems of the Yaupon Holly (Ilex vomitoria). European colonists adopted this beverage as a coffee-substitute, which they called "cassina".

Ground roasted chicory root has been sold commercially on a large scale since around 1970, and it has become a mainstream product, both alone and mixed with real coffee. It was widely used during the American Civil War on both sides, and has long enjoyed popularity especially in New Orleans, where Luzianne has long been a popular brand in this respect. Chicory mixed with coffee is also popular in South India – see Indian filter coffee.

Postum was an instant type of coffee substitute made from wheat bran, wheat, molasses, and maltodextrin from corn. It reached its height of popularity in the United States during World War II when coffee was sharply rationed. It remained popular for many years but is no longer made. In the wake of its discontinuance, a number of replica recipes for Postum have circulated across the Internet.

See also: https://www.instructables.com/id/Our-food-instructables/

Ingredients.

We are going to experiment with peanuts.

1 - pound unsalted peanuts or less.
Oil for the bottom of the baking sheet.

Peanut Roasting.

Preheat oven to 425 degrees Fahrenheit.
Using a large baking sheet, lay down some foil.
Cover the foil with cooking oil.
Spread out the peanuts on top of that.
Put cookie sheet in oven.
Bake 15 -20 minutes until good and brown but not burned.
Sometimes I will turn off the oven after 10 minutes and just leave the peanuts in the oven for a bit.
Remove from the oven and let cool thoroughly.

Note: The great Alton Brown had suggested that using a Wok to heat the peanuts gives a better roast and only takes less than ten minutes.

Pulverize the Peanuts.

Using a food processor or the like, grind the peanuts to a powder.

Place a #4 paper cone-shaped filter or clean reusable filter in filter basket of the coffee machine. Measure one level tablespoon of drip or regular grind coffee for each cup of tea desired. For stronger or milder tea, adjust amount of tea to suit your taste. You will want to put the unused peanuts in a sealed freezer ready container and freeze for later use. Brew the peanuts per coffeemaker instructions.

Note: You may want to set some aside for use with making a pesto.

Confederate Tea

It may look clear, but I promise you the taste is deep. Just depends on how you like it. You also probably need to roast the peanuts longer to be like coffee beans.