Roasted Dandelion Root Coffee Recipe
Dandelion coffee is a simple, wholesome way to enjoy a rich, coffee-like drink without the caffeine. Whether you’re looking to cut back on coffee or want to try something new, roasted Dandelion root offers a surprisingly satisfying and nourishing alternative that’s easy to make at home.
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Servings: 1 serving
Calories: 5kcal
Equipment
Ingredients
- dandelion roots
- water
Instructions
- Dig dandelions by their roots, then remove the plant section, leaving only the roots. Wash thoroughly to remove soil. Scrub dirt off with a vegetable brush. Chop roots into ½" to 1" sections.
- Dry roots outside, in the sun until dry, then roast in the oven for approximately 30 to 45 minutes at 325℉.
- Check after 20 minutes, and remove smaller pieces once they're dry and brittle. Continue roasting the bigger pieces until they are completely roasted.
- Once the roots are completely cool, grind 1-2 tablespoons per cup in a coffee grinder until they reach the same consistency as ground coffee.
- Add 2-3 tablespoons of ground dandelion roots to a pot along with 2 cups of water. Bring to a boil, then simmer for 10 to minutes. Strain and serve!
Notes
- Dry the roots completely. If there's any moisture left in the roots, they'll steam instead of roast. You want them dry so they actually develop that rich, roasted flavor.
- Chop your roots into similar-sized pieces before roasting. If not, you'll end up with some burnt bits and some underdone pieces.
- Don't just toss them in the oven and hope for the best. Lightly roasted roots have a mild, slightly sweet flavor, while a darker roast brings out that deep, coffee-like bitterness. Just keep a close eye on them; they can go from perfect to burnt really fast.
- Adjust the coffee-to-water ratio based on how strong or light you like your coffee.
Nutrition
Serving: 1cup | Calories: 5kcal
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