I’m so excited about the recipe I’m sharing with you today! I don’t know about you, but I just love chai tea, so I’ll be sharing a recipe with you that’s a bit different than the original chai tea recipes you might have tried. I think you’re going to love it!!
Removing coffee from my diet has been an ongoing struggle for me. I could go for weeks without drinking coffee; but then, all of a sudden, I’d add it back to my diet. Well, I discovered dandelion root tea and found it to be the perfect substitute for coffee. It’s amazing! Now, I’ll still have the occasional cup of coffee. Dandelion root tea helped me to get over my daily cravings for coffee. It’s a satisfying alternative to coffee that I truly enjoy.
Plus, did you know that dandelion root tea is becoming so popular that it’s starting to replace black tea? You really should give it a try. It’s earthy and has a slightly bitter taste. Among its many medicinal purposes, dandelion root stimulates the digestive system and assists with detoxification of the liver. The chai spices used in chai tea are warming to the body and also stimulate digestion. It’s a perfect beverage for this time of the year.
I’m a huge fan of Alissa Segersten and Tom Malterre, who are authors of the Whole Life Nutrition Cookbook. Believe me, I use their recipe book quite often. I’ve credited them for many of the recipes from their cookbooks that I’ve shared with clients.
Following is a recipe for Dandelion Root Tea from their book Nourishing Meals (also see their website Nourishing Meals If you’re unsure where to find dried dandelion root and chai spices, they can be purchased in the bulk herb section of your local health food store or herb store. This recipe makes about a one-quart batch.
Dandelion Root Tea Recipe
1 Tablespoon Of Dried Dandelion Root
2 Cinnamon Sticks, Broken Into Pieces
5 To 6 Cardamom Pods, Crushed
1 Teaspoon Of Whole Cloves
1 Teaspoon Of Whole Black Peppercorns
1 Inch Of Piece Of Fresh Ginger, Thinly Sliced
4 Cups Of Filtered Water
Milk Of Your Choice *See Note Below
Place the dandelion root and spices into a 2-quart pot and cover with the water.
Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
Strain into a quart jar using a fine mesh strainer.
Pour into mugs, top off with milk of your choice, then sweeten to taste with raw honey.
Note: Once the herbs have simmered, you can add any thick, rich milk of your choice such as homemade raw almond milk, hemp milk, cashew milk, or fresh raw cream from pastured cows.
I use hemp milk when I make this delicious, warming beverage because it makes the tea super creamy. Here’s a recipe from Nourishing Meals for you to try when making your dandelion root tea.
Homemade Hemp Milk
1/2 Cup Of Shelled Hemp Seeds
3 Cups Of Filtered Water
1 Tablespoon Of Maple Syrup
Pinch Of Sea Salt
Place all ingredients into a high-powered blender and blend for 60 to 90 seconds or until ultra smooth.
Place a nut milk bag into a large jar or pitcher and pour hemp milk through the bag, squeezing out the milk, and leaving the pulp behind.
You can compost the leftover pulp.
Store your hemp milk in the fridge for 3 to 4 days.
Use it in recipes wherever milk is called for.