The fall season is just around the corner, and one of my favorite treats to ring in the cold season is dandelion root coffee. This is one of the most versatile, warming, comforting, and healing herbal tea drinks you can make – and I’m sure you’ll fall in love with it as much as I have over the years! Dandelion root brings a whole array of powerful healing properties to your mug, and the flavor is so rich, robust, and coffee-like that you’re sure to have a smile on your face no matter how early in the morning it may be.
Dandy Dandelion Root
Aside the amazing flavor, dandelion root packs a big amount of healing properties. A few of them include…
- Deep yet gentle liver cleansing & detoxification
- Regulates and soothes the digestive system and can help clear up constipation
- Helps the body absorb more nutrients from food by fortifying the digestive system
- Helps purify and cleanse the blood
- Heals and clarifies the skin from the inside out
- May help slow or prevent the spread of some cancers
- Helps reduce inflammation
- Contains essential fatty acids
- Helps heal cholesterol issues
- Aids the body in building healthy new blood
- Every part of the dandelion plant is packed with antioxidants
- Contains a great deal of important vitamins and minerals
Who would have known that this common ‘weed’ offers so many benefits? Coupled with the flavor, this is one of my all-time favorite herbal tea ingredients, and it’s a plant medicine that I work with all the time as a general health tonic and system cleanser.
How To Make Dandelion Root Coffee
Making your own dandelion root herbal tea to taste like or even replace coffee is a snap! You’ll need the regular gear involved in brewing tea plus a cast iron or other heavy skillet or pan.
To begin, assemble your gear…
- Raw dandelion root, chopped up
- Tea kettle
- Strainer, sieve, or cheesecloth
- Hot pad
- Cast iron skillet or other heavy pan
- Flavoring herbs, milk, and sweeteners (see below for ideas!)
First, we’re going to roast our dandelion root lightly to bring out the very best in its flavor. You can certainly use raw root, but roasted root has a complex and earthy flavor that makes the perfect compliment to cool mornings and cold weather nights.
Roast the root pieces over medium heat until they begin to darken and fill the air with their rich aroma.
Avoid burning the roots since it will add a bitter taste to your drink.
While you’re roasting, have your water coming to a full and rapid boil.
For each 8 ounces of water, you’ll want to add one heaping teaspoon of roasted dandelion root.
Steep for 10 minutes to get a full, robust flavor – and check out the gorgeous color of the liqueur!
Once the steeping has finished, pour through a strainer, sieve, or cheesecloth to separate the root from the water. The root does sink, so separating is optional if you don’t mind getting the occasional herb piece in your mouth as you sip.
You can sweeten and flavor your dandelion root herbal tea coffee in the same way you would regular true coffee. I like adding a small splash of vanilla soy milk and a bit of coconut oil to create a sweet yet earthy morning drink.
In addition to making dandelion root coffee on its own, you can also add in other herbs to create some pretty amazing blends…
Roasted carob will add a gentle chocolate flavor to your drink. Oatstraw lends a depth and richness that I really enjoy. Nettles lightens the blend and makes it a health drink that can’t be beat!
Once your drink is a safe and comfortable temperature, sip and enjoy… and don’t forget to share with the people you love!
Morning Smile Dandelion Root ‘Coffee’ Recipe
A hearty morning blend that’s caffeine-free but packed with natural energy.
- 1 tbsp. Roasted Dandelion Root
- 2+ tsp. of Roasted Carob
- 1 pinch of Oatstraw
- 1 pinch of Nettle Leaf
- 1 pinch of Stevia Leaf (optional)
Combine herbs and steep for 10 minutes.
Strain and add to your favorite mug.
Add a splash of nut or rice milk and a dab of coconut oil to sweeten it up!
If you haven’t experienced dandelion root herbal tea for yourself, I am so excited to hear about how much you love it!
It’s a great hot drink during the cold weather months, and it can even be transformed into an ‘iced coffee’ drink during the summer. I love making the recipe above, chilling it in the fridge overnight, and pouring it over ice in the morning with some vanilla almond milk for a nourishing treat.
I am super picky about the kinds of dandelion root I use. It’s easy to get product that’s been grown in questionable ways, so I’m sharing my source with you below so that you can get the very best!