Roasted Dandelion Root Coffee with Chicory Root & Cinnamon
Make yourself a mug of this roasted dandelion root coffee with chicory root and cinnamon! You can use foraged dandelion roots or get some from Mountain Rose Herbs. This recipe makes one large mug full, or two smaller mugs full of coffee.
Servings 1 serving
Calories 15kcal
Ingredients
Roasted Dandelion Root
- 1/2 cup dried dandelion root pieces more or less
Dandelion Root Coffee
- 2 Tbsp roasted dandelion root
- 1 tsp roasted chicory root can roast it yourself
- 1 tsp cinnamon chips
- 2 cups water
Instructions
Roasted Dandelion Root
- Spread out the root pieces in a single layer on a baking sheet and roast in a 350°F oven for about 10-20 minutes, stirring halfway through.
- The longer you keep the roots in the oven, the darker the roast.
Dandelion Root Coffee
- Place all ingredients in a small pot and bring to a boil.
- Boil for 5-10 minutes, then strain out the root pieces with a fine mesh sieve.
- Serve the dandelion and chicory root "coffee" in a mug. Add cream and/or sweetener to taste if desired. Enjoy!
Notes
- Foraged dandelion and chicory roots can be used, but they should be cut into small pieces and dried before roasting.
- I think the flavor is great with the addition of chicory root and cinnamon, but you really only need the roasted dandelion root in this recipe.
Nutrition
Serving: 8ounces | Calories: 15kcal