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Dandelion Root Tea

There's something quietly grounding about steeping a cup of dandelion root tea on a crisp morning, transforming a common garden weed into a caffeine-free beverage with earthy, roasted flavor and subtle sweetness.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Drinks and Beverages
Cuisine: Herbal/Traditional
Calories: 2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon dried dandelion root or 1 tablespoon if using larger root pieces
  • 8 to 10 ounces water
  • 1/2 teaspoon honey optional
  • 1 to 2 tablespoons fresh milk or cream optional

Equipment

  • Kettle or pot for boiling water
  • Measuring spoon
  • Tea infuser, strainer, or cheesecloth
  • Mug or teacup
  • Spoon for stirring
  • Optional: coffee grinder or mortar and pestle

Method
 

  1. Measure 1 teaspoon of dried dandelion root and place it in your tea infuser or directly into your mug.
  2. Bring 8 to 10 ounces of water to a rolling boil in a kettle or pot (200–212°F).
  3. Pour the boiling water over the dandelion root in the infuser or mug.
  4. Cover the mug and steep undisturbed for 8 to 10 minutes.
  5. Check the tea color; steep an additional 2–3 minutes for a stronger brew if desired, noting longer steeping increases bitterness.
  6. Remove the infuser or strain the tea through a fine mesh strainer or cheesecloth into a clean mug.
  7. Stir in honey and milk or cream if using to taste.
  8. Let the tea cool slightly, then sip and enjoy the earthy, roasted flavors.

Notes

Reuse the same dandelion root pieces for a second or third infusion by pouring fresh hot water over them and steeping an additional 2–3 minutes.