Okay okay, so at this point I think we have all had it rammed into our brains that we all spend too much money on coffee.
But sometimes it can seems overwhelming even to attempt to make your favorite coffee house drink at home. No worries, this dandelion root chai is easy to make and because it is made from hearty herbs it’s deeply nourishing as well. Dandelion is associated with detoxing the liver. So do yourself a favor and drink this delicious chai the morning after a night out on the town. You’re liver will thank you…and maybe you will thank me.
This mix is awesome if you’re on a busy schedule because you can premix all the herbs (minus the fresh ginger) and store in a jar for when you are ready to brew. Or you can make the concentrate and store in the fridge for up to a week. Just heat and serve or keep it chilled for a sweet summer treat.
I was lucky enough to live a few blocks away from an amazing apothecary for two years and before I left town I stocked my herb supply. If for some reason you find your apothecary choices limited this is a great online resource
Prep Time 5 mins Cook Time 25 mins
5 cups water*
5 tablespoons roasted dandelion root
2 inches fresh ginger (grated)
3 tablespoon ginger root
1 tablespoon licorice root
2 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon vanilla
dash black pepper
6 bags black tea
2 tablespoons honey
½ cup almond milk or other milk alternative of your choice
Heat the water and the herbs (except black tea) on stove top.
Bring to a very low boil and then lower heat.
Let simmer 15 mins (can simmer up to 35 mins).
Add the tea.
Let simmer another 5 mins.
Remove from heat.
Add honey and combine until it has dissolved.
Heat almond milk and froth (optional).
Combine almond milk and ½ cup mixture in a mug.
Add more honey to taste and enjoy.
*Normally when making medicinal grade herbal teas a good ratio to go by is 1-tablespoon herbs to 1-cup liquid. Because the chai has milk added this brew is slightly more concentrated.
Heavy root herbs (like dandelion and licorice) need to brew longer to release most of their health benefits. This is called decocting. If you make an herbal brew mixing leaves and/or flowers with roots make sure to decoct the roots first then add the more delicate ingredients to ensure best taste and the greatest health benefits.
Are there any homemade café treats that you like to make? Share in the comments and let me know what you think of this herbal chai.
Love and light,