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Dandelion Root Coffee

Cup of coffee on a wooden table. with dandelions
Photo Credit
Milenberry/Shutterstock
Patty Sanders
Category
Beverages
Course
Breakfast & Brunches
Sources
Old Farmer's Almanac
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Dandelion Root Coffee offers a unique, caffeine-free alternative for coffee enthusiasts. Crafted from roasted dandelion roots, this beverage provides a rich, earthy flavor akin to traditional coffee. It’s a versatile choice – either enhancing regular coffee or standing alone as a satisfying herbal infusion. Experience the warmth of dandelion root coffee, a delightful departure from the ordinary.

Learn about the Dandelion Health Benefits and why you should consider integrating it into your diet.

Coffee-Like Beverage

Ingredients
Dandelion Roots
Instructions
  1. Scrub roots, drain, and place on a baking sheet.
  2. Roast at 150°F (65°C) until roots are dark and dry (about 4 hours).
  3. Cool and grind roots with a food blender. Store in a covered jar until used.
  4. Add 1 heaping teaspoon of roasted roots to 1 cup of water. Steep for 3 minutes. Strain and serve. Add cream and/or sugar to taste.

Added to Ground Coffee

Ingredients
Dandelion Roots
Instructions
  1. Scrub roots, drain, and place on a baking sheet.
  2. Roast at 150°F (65°C) until roots are dark and dry (about 4 hours).
  3. Cool and grind roots with a food blender. Store in a covered jar until used.
  4. Brew coffee as usual, adding 1 teaspoon of roasted roots for each 6 cups of coffee. More or less root may be used depending on taste.
About The Author

Patty Sanders

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension. Read More from Patty Sanders

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Comments

Mandy (not verified)

6 months ago

By roots, do you mean the actual roots that are in the ground? Or is it the stem? I'd love to try this recipe, just want to make sure I do it right. Thanks.

Anne (not verified)

6 months ago

thanks for the wonderful Dandelion Root beverage recipe; I'll harvest my Dandelion Roots soon~

I take Dandelion Root Supplements; I'll try the dried root~ty