Preheat your oven to 275 degrees (F).

Roast chicory, dandelion, burdock and carob on a parchment lined, rimmed baking sheet, for about 2 hours or until the roots are evenly browned and the carob is fragrantly and "chocolate-y".

Using a spice grinder, mortar and pestle, or a high powered blender/food processor, grind the roasted roots, carob, cinnamon and chaga to a "coffee ground" like texture. Mix in maca and eleuthero powder to combine.

Transfer into a jar with a tight-fitting lid. Brew as you normally would your coffee at the rate of one tablespoon herbal coffee blend to one cup of water.