Roasted Dandelion Root Tea Recipe

4.15 from 21 votes

Roasted Dandelion Root Tea Recipe

This rich, creamy dandelion root tea is so delicious that I always make a double batch – one cup for me, and one to replace that cup when my littles steal away its deliciousness. It's helpful for detox, digestion, and balancing hormones, plus it has lots of minerals and nutritive compounds that support wellness.

Course Beverages

Cuisine American

Keyword herbs, local

Calories 0kcal

Author Mommypotamus

Equipment

medium sized pot
stirring spoon

Ingredients

4½ tsp dried dandelion root (If using fresh root, see the notes section below)
2 cups water
1 to 2 tbsp butter or cream to taste (optional)
optional additions - 1 cinnamon stick OR 1/2 teaspoon of dried ginger OR 1 teaspoon fresh minced ginger. OR vanilla extract to taste (or a combination of these)
sweetener to taste

Instructions

Place a medium pot over medium heat and place the dried dandelion root in the bottom.
Toast the root until it becomes fragrant and golden brown, then add the water and additional flavorings (if using).
Bring water to a boil, then reduce heat and allow it to simmer for 30-45 minutes.
Strain the roasted roots and and add optional flavorings if desired. I blend in a little maple syrup and one tablespoon of butter (or a few tablespoons of cream) and 2-3 drops of vanilla extract.

Notes

If you want to use fresh dandelion root, you will need to scrub, chop and dry them out before roasting them, though. I typically put mine in my dehydrator at 95°F for about 12 hours, but you can also just lay them on a towel in a dry, cool area until they’re brittle.

Nutrition