Category: Food > Substitution
During World War II, when coffee was scarce and rationed, many people turned to alternative ingredients to satisfy their coffee cravings. One of the most surprising substitutes was roasted acorns, which were used by various cultures as a caffeine-free alternative. Acorns were ground into a fine powder and brewed similarly to coffee, providing a nutty flavor and a similar texture. This practice not only highlights the resourcefulness of people during times of scarcity but also showcases the versatility of acorns, which have been consumed by humans for thousands of years. The use of acorns as a coffee substitute serves as a compelling reminder of how culinary traditions can adapt in response to need, transforming everyday ingredients into unexpected delights.