Heat your water in a pot or tea kettle until boiling. Add your chicory and dandelion root to the bottom of a French press and pour your water onto the granules. If you don’t have a French press, you could use a tea infuser or simply strain out the granulates with a fine mesh strainer once it’s done steeping. Allow the mixture to steep for 7-10 minutes and pour about half the chicory “espresso shot” mixture into a cup. Save the rest to make a second cup for yourself later or make another for a friend!
While the chicory is still hot, mix in your sweetener and vanilla extract. Stir to combine.
Use a milk frother (either one that is also a warmer and a frother, or warm your milk first and then use a hand frother) to create your steamed milk. Then fill the rest of your glass with the milk and scoop some foam on top. Add a sprinkle of cinnamon on top and your latte is complete!
You can check your normal grocery store for the chicory in the coffee section (a lot of them carry it) or try a local health food store to find roasted chicory and dandelion root.