Dandelion root latte
Dandelion roots have a rich, coffee- and chocolate-like flavour without sending you on a caffeine-fuelled rollercoaster. Instead, you get a sustained shot of energy and a rich source of antioxidants. Dandelion root is particularly good for liver health, helping your body rid itself of toxins without depleting nutrients and minerals.
- 250 ml oat, hazelnut or almond milk
- 1 tbsp dandelion root coffee or powdered dandelion root.
- 1/2 tsp ground cinnamon
- grating of nutmeg (optional)
- maple syrup, honey or coconut sugar to taste (optional)
To make a dandelion root latte, warm 250ml oat, hazelnut or almond milk in a saucepan. Whisk until frothy.
Add 1 tablespoon dandelion root coffee or powdered dandelion root, ½ teaspoon ground cinnamon and an optional grating of nutmeg.
Sweeten with a drop of maple syrup, honey or coconut sugar, to taste, and drink warm.
TIP: if you’ve got dandelions growing in your garden, you can dig up the roots in late Autumn (or early Spring), scrub them clean, gently peel, chop into 1-2cm pieces and roast in a 200°C/Gas 6 oven for 20-30 minutes, until nut brown. Once cooled, grind to a powder in a coffee grinder, just as you’d grind coffee but finer. Recipe & photo: Rachel de Thample, CNM Natural Chef Course Director