Dandelion Root Latte
Guest Chef Recipe
This is set to be the new latte trend: dandelion root latte. Dandelion roots have a rich, coffee- and chocolate-like flavour without sending you on a caffeine-fuelled rollercoaster. Instead, you get a sustained shot of energy and a rich source of antioxidants. Dandelion root is particularly good for liver health, helping your body rid itself of toxins without depleting nutrients and minerals.
TIP: if you’ve got dandelions growing in your garden, you can dig up the roots in late Autumn (or early Spring), scrub them clean, gently peel, chop into 1-2cm pieces and roast in a 200°C/Gas 6 oven for 20-30 minutes, until nut brown. Once cooled, grind to a powder in a coffee grinder, just as you’d grind coffee but finer.
Recipe created by Rachel de Thample, director of the Vegan Natural Chef Diploma course.
Ingredients:
- 250ml oat, hazelnut or almond milk
- 1 tbsp dendelion root coffee or powdered dandelion root
- ½ tsp ground cinnamon
- Pinch freshly ground nutmeg (optional)
- Maple syrup or coconut sugar (to sweeten, optional)
Method:
- Warm the plant milk in a saucepan then whisk until frothy.
- Add the dandelion root coffee, ground cinnamon and nutmeg and stir through.
- Sweeten to taste and drink warm.
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