Dandelion Mocha Recipe

I created this roasted dandelion mocha recipe to help all my clients that were trying to stop drinking coffee. I wanted to make something that had a rich, deep flavor but also felt like a treat.

The good news is that I’ve helped hundreds of people successfully cut back on their coffee consumption!

The roasted dandelion root gives a little bit of a coffee type flavor, making this a delicious and satisfying tea with none of the irritating properties of caffeine.

This dandelion mocha recipe became so popular that Rosemary Gladstar published it in her book Rosemary Gladstar’s Medicinal Herbs. I was over the moon when she called and asked me if she could use this recipe in her chapter on dandelion!

You have the recipe below, but I shot a video tutorial about this recipe so I could take some time and describe the ingredients and really give you a feel for the medicinal benefits of this delicious drink.

We often think of making herbal tea with water, but you can also make milky teas.

We often think of making herbal tea with water, but you can also make milky teas. I think that is why turmeric milk really took off when it came on the market, because it gave people permission to make tea with milk as the base.

In this dandelion mocha recipe, I use a combination of water and milk as the tea base. Come check it out!

Print Recipe

Dandelion Mocha

Author: Kami McBride

Ingredients

• 2 cups organic milk of choice
• 2 cups water
• 3 tbsp roasted dandelion root
• 1 tbsp cacao nibs
• 1/2 tsp cinnamon
• 1 chopped date
• 1 tbsp maple syrup
• Dash of nutmeg powder
• Dash of clove powder

Instructions

• Put milk and water in a pot
• Add roasted dandelion root, cacao nibs, chopped date, and cinnamon
• Bring to a boil with the lid on
• Turn down to low and let simmer on low for 5 minutes
• Turn off stove, let everything steep for 30 minutes
• Strain herbs from tea and re-heat to serve
• Garnish with maple syrup, nutmeg, and clove