Dandelion Coffee | By the Cup + the Root

As someone who became very sensitive to caffeine and stimulants through a chronic illness, I cannot have coffee everyday any more. Not helpful as a barista! I still have coffee occasionally, but I find too much leaves me very on edge, so I keep it as a treat or for when I seriously need a boost. Coffee is not inherently bad – but the caffeine and acidity can become an issue for many of us. Enter Dandelion Coffee.

Most coffee alternatives on the market are full of grains like rye and barely. This isn’t great if you’re gluten or grain-sensitive.

A great option is to make your own coffee alternative! Common ingredients are dandelion root, chicory, carob, and rooibos tea. In a pinch, I use plain raw or roasted dandelion root. This recipe combines dandelion root with chicory and ginger for a spectacular flavour that is naturally sweet, not musky, and has a gorgeous, velvety mouthfeel. It pairs well with plant milks, and works in a french press, manual drip filter, or even a tea infuser.

Nutrition Profile of Dandelion

Dandelion is a bitter herb, making it naturally a digestive aid. It is a potent liver cleanser, supporting the liver in its daily functions and enhancing its ability to clear and prevent congestion and stagnation. When your liver is functioning optimally, the rest of your body has a much better chance of functioning well also. Like coffee, dandelion is a diuretic, so use in moderation (like everything!). It can also be nourishing to the body. Energetically, dandelion root is cool-cold, bitter, and dry, making it helpful for dampness in the body and congestion. Be cautious, however, if you have gallbladder issues as dandelion can be a potent bile stimulant.

I add ginger partially for flavour, and partially to warm things up a little. Ginger is pungent and heating, a strong blood circulator, and is extremely helpful with digestive issues and discomfort. Ginger relieves inflammation and pain, and prevents bacterial infection and flu. Be cautious of ginger in instances of ulcer or “hot” skin conditions such as eczema.

Ayurvedically speaking, dandelion increases Vata (Air + Space), while ginger increases Pitta (Fire + Water) and some Vata. To balance Kapha (Water + Earth), make it “bulletproof” by adding coconut milk, coconut oil, ghee and gelatin to add healthful fats and support my brain, skin, joints, and sustain energy.

Dandelion Coffee

Recipe by Emily HardingCourse: AIP, Drinks, Recipes, Vegan

Servings

1

servings

Total time

1

hour 

10

minutes

Ingredients

• 1.5 cups (12oz) boiling water

• 1 Tbsp ground roasted dandelion root (see below for roasting method)

• 1 tsp roasted chicory root

• Pinch of dry ginger

Method

• Using a french press of pour-over system, steep dandelion, chicory and ginger in the hot water, covered, for 15-20 mins.
• Drink black, or make “bulletproof”: in a blender mix coffee with coconut milk (or other plant milk), coconut oil and collagen powder until frothy.

Roasting your own Dandelion Coffee Grounds

• Purchase raw dandelion root (or harvest and dry yourself!)
• Roast in a single layer in a 300F oven for 2+ hours. Taste every hour to experience the deepening of flavour and decide what you like best – I stopped at 2 hour.
• Grind until appropriate size for your coffee maker of choice. If using a regular coffee/spice grinder, there will be powdered bits and larger bits. Don’t worry, it still works in presses, manual drips, and infusers. BUT, you don’t want sludge, so be careful not to grind too fine; use a filter if this becomes an issue.
• Follow recipe ratios above, using @1 Tbsp dandelion per cup of water
• Look at that pretty solid crema and enjoy your earthy, sweet non-coffee!