Dandelion Root Coffee

Name: Dandelion Root Coffee
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 tbsp dandelion root pieces, dried; 1 tbsp carob, dried (optional ingredient); 1 tbsp chicory root, dried (optional ingredient); 1½ cup water, *see note; ¼ cup non-dairy milk; 2 cups ice (optional ingredient)

April 18, 2022 Andrea Wyckoff

This Dandelion Root Coffee is awesome served either hot or iced! It really makes the best “coffee” drinks! Dandelion roots tea is caffeine-free and alkalizing, and I find it energizing too. Dandelion root is well known as a powerful detoxifier for the liver and kidneys. I love starting my day with a cup of this dandelion coffee and one of my Cinnamon Walnut Flax Muffins! I usually make a double batch and chill the second cup in the fridge to use the next day.

Dandelion root is naturally high in inulin, and I normally avoid concentrated sweeteners that are high in inulin. I have only felt positive healing effects from the dandelion root tea, but I cannot make any guarantees about how it will affect others.

Ingredients

dandelion root pieces, dried		1 tbsp
carob, dried (optional ingredient)		1 tbsp
chicory root, dried (optional ingredient)		1 tbsp
water, *see note		1½ cup
non-dairy milk		¼ cup
ice (optional ingredient)		2 cups

Heat up a small saucepan over medium-high heat.
Add in a spoonful of dried dandelion root (carob and chicory) and toast it for a few minutes. Stir the pieces of the root so they get an even toasting.
After roots darken and “toast” add water* to the toasted roots. Then, simmer roots in water for a few minutes, turn off the heat, but leave the pot of water on the burner for another 10 minutes to develop a nice rich flavor.
Pour through a strainer, (or use a French press) and then discard roots.
Stir in non-dairy “milk”. If serving iced, pour over a glass full of ice.
Sip, and enjoy!