Roasted Dandelion and Chicory Tea
This is a great tea blend to help you cut back on caffeine but with the coffee taste. It is a bitter, dark and rich flavor just like coffee.
Equipment
- 1 Baking sheet
- 1 Electric coffee grinder or blender
- 1 Small saucepan
- 1 Strainer
Ingredients
- Dandelion root
- Chicory root
- 1 quart Water
Instructions
Preparing the herb roots
- Preheat oven to 350 degrees
- Slice or chop equal portions of dandelion and chicory root.
- Spread out evenly over the baking sheet.
- Bake for 30-40 minutes or until the roots are a dark brown.
- Once cooled, grind in a coffee grinder or blender.
Making the decoction/tea
- Place 4-6 T of herbs into a small saucepan.
- Add 1 quart of water.
- With the heat on low, bring to a simmer, cover, and continue to simmer for approximately 25-45 minutes.
- Strain and drink 1/2-1 cup two or three times a day, or as desired.
Notes
Try adding some cream or half and half and some honey to sweeten.
You can add 1/4 to 1/2 part each of raw chicory and dandelion root for added medicinal benefits.
The length of simmering time and the amount of herb you use will affect the strength of the tea.
For a stronger decoction, simmer the herbs for 20-30 minutes and then pour the mixture into a quart jar and set aside to infuse overnight.
If you want to simmer this down to higher concentration, you will need to adjust the amount of herbs for a smaller dosage.