Wheat and Molasses Coffee Substitute Recipe

This Wheat and Molasses Coffee Substitute Recipe makes a low-cost, natural coffee-flavored drink using a baked wheat and molasses paste.


| September/October 1977


Make your own natural coffee using this Wheat and Molasses Coffee Substitute Recipe.

Wheat and Molasses Coffee Substitute Recipe

No parsnips in your garden for coffee substitute? Don't fret. You can make a delicious (and delightfully low-cost) coffee substitute from wheat and molasses . . . the very ingredients used in store-bought Postum.

Start with six cups of cracked wheat. (If you have a coffee grinder, use it to grind the wheat on a medium setting. Otherwise, bay the wheat already cracked.) Combine the grain with a cup of milk, a half cup of molasses; and one-half teaspoon of salt . . . mix well . . . then spread the resulting paste out thin on cookie sheet and bake in a 300 degree oven. (Keep an eye on the Java grain's since they'll tend to burn easily.) When everything is brown, turn the oven to low and allow the wheat molasses mixture to dry until it's crisp.

All right: Now flip the coating out onto a flat surface, break it into pieces and put the pieces through a coffee grinder or food mill (or take a rolling pin to the crusty wheat-molasses combination). Add one cup of ground coffee to the brown powder and store the blend in sealed jars or cans.

Jenny Pringle of Mesa, Arizona — who's made a good many pounds of "Wheat Java" over the years (and who sent us this recipe) — says to "boil or perk the final product as you would any coffee . . . it's good to the last drop".


Read more about coffee substitutes: Make Your Own Coffee Substitutes.





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