Dandelion & Rooibos Well-Rooted Chai
An autumnal recipe by Amanda Cook.
The common weed we love to hate, the dandelion really excels in the autumn. Dandelion roots are a popular traditional remedy worldwide as a diuretic and to support the liver. When you chop and roast dandelion root, it develops a rich flavor, similar to coffee. In fact, dandelion root has been a coffee substitute for centuries, and was even used as a coffee flavour enhancer before high-quality coffee was widely available.
I like to mix dandelion root with dried spices and create a warming chai tea, perfect for the cooler autumn temperatures.
1 tb. dandelion root, dried
2 tsp. loose-leaf rooibos tea (or black tea)
1 cinnamon stick
4 cardamom pods
1 star anise
4 black peppercorns
1 inch piece of fresh ginger, peeled and sliced
4 cups water
To finish: Milk (organic whole, almond or coconut) + honey
Put all ingredients (except milk + honey) in a pan. Cover & simmer 20-30 minutes.
Strain out the spices and reserve the liquid tea.
Mix the tea with your choice of hot milk and add honey to taste. I like 2/3 tea, 1/3 milk – but mix it to your own strength.
Store any extra tea.