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Dandelion Root Tea

A rich, grounding caffeine-free beverage made by roasting, grinding, and brewing dried dandelion roots.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Drinks and Beverages
Cuisine: Herbal
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon dried dandelion roots per cup of tea
  • 4 cups filtered water
  • 1 teaspoon honey optional
  • 1 to 2 tablespoons milk or cream optional
  • 1 small cinnamon stick optional

Equipment

  • Coffee grinder or spice grinder
  • Kettle or pot for boiling water
  • Tea strainer or fine mesh sieve
  • Teacup or mug
  • Measuring spoon
  • Small bowl (optional)

Method
 

  1. Measure 1 tablespoon of dried dandelion roots per cup of tea (prep time: 5 minutes).
  2. Grind the dried roots in a coffee grinder until they resemble coarse sand (about 1 minute).
  3. Bring 4 cups of filtered water to a rolling boil (212°F) in a kettle or pot (about 5 minutes).
  4. Place the ground dandelion roots into a teapot, infuser basket, or directly into cups.
  5. Pour the boiling water over the roots, covering them completely, and cover the vessel.
  6. Steep the tea for 5 to 10 minutes, depending on desired strength and bitterness.
  7. Strain the tea through a fine mesh sieve into cups to remove spent roots.
  8. Stir in honey, milk or cream, and a cinnamon stick if desired, then serve hot.

Notes

Adjust steeping time or root quantity to control bitterness. Store brewed tea in a sealed container in the refrigerator for up to 3 days.