Dandelion Mocha

Sep 26

This drink saved me when I was cutting out my daily afternoon coffee habit. It’s also packed with prebiotics which will aid in gut health.

Tea (Decoction):

3 cups water

3 TBS roasted dandelion root

3 TBS roasted chicory root

3 TBS roasted burdock root

1 TBS cacao nibs (optional)

1 tsp cinnamon chips or 1 stick

1 TBS maple syrup (or to taste)

Mocha:

Milk

1/2 tsp vanilla

Maple syrup (or to taste)

Make the tea: Add the dandelion, chicory, burdock, cacao and cinnamon to the 3 cups of water.

Steep for 30 minutes.
Strain: Pour all the water/herbs through strainer and compost the herbs.
Assemble: Fill your cup with 1/2 the tea mixture you just strained. Add vanilla, syrup and milk to taste.
Enjoy: Close your eyes, take a deep breath and sip your steaming cup of goodness.

You can add a dollop of whipped cream.

To roast: place all three roots onto baking sheet and bake in oven at 350 degrees until brown and smokey smelling. This takes only about 5 minutes.

Adaptogenic Chai