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Honey dripping from a wooden dipper into a cup of roasted dandelion root tea.

How to Make Roasted Dandelion Root Tea

Learn how to make roasted dandelion root tea using dried roasted dandelion roots and water for a deep, earthy herbal tea. This simple tea recipe is simmered on the stove, then strained and served warm with maple syrup, honey, milk, or lemon if desired.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 cups
Author: Stephanie

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Measuring spoon
  • Mug
  • Scrub brush, if using fresh roots
  • Knife and cutting board, if preparing roots
  • Baking sheet, if roasting roots

Ingredients

  • 2 cups water
  • 2 teaspoons dried roasted dandelion root
  • Maple syrup or honey to taste optional
  • Milk or cream to taste optional
  • Fresh lemon juice to taste optional

Instructions

  • Add 2 cups water to a small saucepan and bring it to a boil.
  • Add the dried roasted dandelion root.
  • Reduce the heat and simmer for 10 to 15 minutes.
  • Strain the tea through a fine mesh strainer into a mug.
  • Add maple syrup, honey, milk, cream, or lemon juice if desired.
  • Serve warm.

Notes

Tips for the Best Roasted Dandelion Root Tea

Use clean dandelion roots from an unsprayed area.
Scrub the roots well so there is no grit in the tea.
Chop the roots small before drying so they roast evenly.
Roast the roots until they are fragrant and dark enough to give the tea a deep flavor.
Simmer the roots instead of only steeping them.
Start with 2 teaspoons roasted root for 2 cups of water, then adjust stronger or weaker next time.
Add maple syrup if the tea tastes too bitter.