Chicory Cocoa Coffee Syrup

Chicory Cocoa

Roasted chicory, cocoa nibs, espresso

Chicory Cocoa: the one that surprised them

In Their words

"The chicory was the one I wanted. That earthy depth at the finish — nothing else had that."

— Jane | Former Barista, Atlanta

"It brought out different things in the coffee itself. Not sweet — something richer."

— Sara | CEO, Chicago

"Mocha sensation on the front — then that nice earthiness on the back end. I got something different at the beginning and the end."

— Emily C. | Flight Attendant, North Carolina

The Coffee "Enhancer"

Chicory root, cocoa nibs, and espresso—three coffee-forward elements, built to deepen the cup.

French chicory root is roasted and steeped long and slow, bringing an earthy, slightly bitter depth that has anchored coffee culture in France and New Orleans for centuries. Cocoa nibs add the roasted richness of dark chocolate without sweetness, while espresso carries the profile further, reinforcing its structure and weight.

The result is dark, smooth, and layered—less about sweetness, more about depth, with a finish that lingers clean and satisfying.

Chicory is grown in the lowland plains of northern France, where cool seasons produce dense roots with a naturally bitter structure. Harvested in autumn, the roots carry the depth that defines its roasted character.

Nord-Pas-de-Calais, France

The roots are washed, sliced, and slow-roasted until they darken and develop a deep, bittersweet aroma. Used alongside coffee since the Napoleonic era, it remains a defining part of French and New Orleans café culture.

Northern France

Recipe

New Orleans Carafe Coffee

Deep, slightly bitter, and cocoa-rich. Becomes smoother and fuller as it rests.

6 oz hot strong coffee
1 oz Chicory Cocoa
2 oz oat milk
Cinnamon
Method

Preheat a mug or small carafe.
Add syrup, then pour hot coffee over it. Stir thoroughly for 10–15 seconds.
Heat milk and add slowly.
Dust lightly with cinnamon.
Let it sit for 3 minutes. This is where the flavor transforms—rounder, deeper, more chocolate-forward.

To-go ritual: Make this quite hot and let it rest in a carafe before pouring into your travel mug.

Featured product

Bon Brun

3-Pack: Autumn Collection

$79.00

(0.0)

The quintessential autumn collection. Maple sugar and pecan paste caramelized into a warm praline. Three layers of coffee-forward depth — French chicory, cocoa nibs, and espresso — in a single dark bottle. Spiced molasses built on unrefined Mauritian muscovado, still carrying its natural richness. The season's best mornings, in three bottles.

3 bottles · 14 oz each · No extracts · No artificial flavors · Finished with French sea salt

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