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Dandelion Root Coffee

Dandelion Root Roasted Coffee

Roasted Dandelion root doesn’t have to be described as a coffee substitute as it has many of its own unique qualities which you just don’t get from coffee. Firstly its caffeine free, it doesn’t have that acidic after taste you get from coffee and it also has this lovely velvety chocolate aroma that makes me keep going back for more.


  • Dandelion Roots


  1. Dig your dandelion roots, the best time for this is later September when they’ve grown larger. The easiest way to do so is to loosen the soil around the dandelion with a pitchfork before then digging out the root – if you don’t there’s a good chance the root will snap.
  2. Wash the roots, removing any dirt and mud
  3. Chop roughly into about 1cm cubes
  4. Place on a baking tray and put in a pre-heated oven to 180C for 45minutes
  5. The key to doing this right is to leave the oven door open for the first 15 minutes
  6. Grind in a pestle and mortar or coffee grinder and store in an air tight jar

To make the coffee


  • Ground and Roasted dandelion Roots – 1 tsp per person
  • Boiling Water – 250ml per person
  • Full Fat milk – to serve
  • Birch sap syrup – to taste (or honey)


  • In a coffee plunger place your roasted dandelion roots
  • Top up with boiling water and leave to infuse for 8 minutes
  • Serve with full fat milk and birch sap syrup to taste