A dairy-free dandelion root latte made with naturally caffeine-free dandelion root tea to sip on any time of day.
It’s that time of year, when crisp mornings make me want to wrap my hands around a cup of something warm and comforting, and the holidays have left me feeling a bit sluggish, that I whip up a mug of this roasted dandelion root latte.
That pesky weed invading your lawn, it actually makes a wonderful tea.
Why drink dandelion root tea:
If you’re caffeine sensitive or just want to swap out your usual morning brew for something without the inevitable post-buzz crash then you’ll want to try a cup of dandelion root latte. It has all the satisfying richness of a regular latte but without the bitterness or jitters.
Blended up into a creamy latte, it’s pleasantly toasty and sweet with a hint of spice.
How to make a dandelion root latte:
It only takes a few minutes to make a cup.
The tea and spices are placed in a saucepan to steep then whipped up in the blender with a spoonful of cashew butter, tahini paste and a bit of sweetener to create an instant non-dairy nut-milk that frothes up nicely and doesn’t need straining.
Raw cashew butter makes the latte smooth and creamy, while tahini adds a rich toasty flavor, and a pinch of cardamom brings a touch of exotic spice. And of course because the weather is always unpredictable, even around this time of year, it’s also terrific iced.
More caffeine-free drinks:
Dandelion Root Latte
A dairy-free dandelion root latte made with naturally caffeine-free dandelion root tea to sip on any time of day.
Ingredients
- 2 cups/480ml filtered water
- ¼ teaspoon ground cardamom
- 1-inch piece of vanilla bean, split and seeds scraped or ½ teaspoon vanilla extract
- 2 roasted dandelion root tea bags
- 1 ½ Tablespoons/22g maple syrup or date syrup
- 2 Tablespoons/30g raw cashew butter
- 2 teaspoons/10g tahini
- freshly grated nutmeg for serving (optional)
Instructions
- Place water in a small saucepan; add cardamom and vanilla bean scrapings. Bring to a boil over high heat. Turn off heat, add tea bags, cover and let steep 15 minutes.
- Remove tea bags, bring tea back to just a simmer and pour into blender. Add maple syrup, cashew butter and tahini and blend on high until smooth and frothy.
- Serve immediately topped with freshly grated nutmeg or chill and serve over ice.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 136mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Lindsey Tucker says
This is delicious! I did make a couple changes: I used almond butter in place of cashew butter, used half the amount of maple syrup as I prefer it a bit bitter and sprinkled the top with cinnamon. Love it! Thank you!
Kankana says
Cardamom is such a warm spice to add in drinks especially in the cold season!