Recipes · Tonic
Roasted Dandelion Root “Coffee”
Reader ratingsDried dandelion root roasted in the oven until dark and fragrant, then simmered into a deep, bittersweet, caffeine-free brew that is happy with a splash of milk and a pinch of cinnamon.
Roasted dandelion and chicory roots have long been brewed as coffee substitutes in Europe and North America, especially when real coffee was scarce.
Safety
- Dandelion belongs to the daisy family. People allergic to ragweed, chamomile, chrysanthemums or other daisy-family plants can react to it. Stop if you notice itching, hives or swelling.
- Dandelion root is traditionally used to stimulate bile flow. Avoid it if you have gallstones, a blocked bile duct or active gallbladder disease unless your clinician says otherwise.
- Dandelion has a mild diuretic effect (shown in a small pilot of leaf extract). Ask your clinician or pharmacist before using it regularly if you take lithium, diuretics, antibiotics or medicines processed by the liver, or have kidney disease.
- Dandelion roots soak up heavy metals and other contaminants from soil. Gather only from clean, unsprayed ground well away from roads and be certain of the plant, or buy cut root from a supplier that tests its herbs.
- Roasting forms acrylamide, a compound that appears when starchy foods brown. A 2024 analysis found commercial coffee substitutes (blends of grains, chicory and similar ingredients, not dandelion root specifically) contained about as much as instant coffee, though under the EU benchmark. Roast to a deep brown, not black, and throw away any pieces that char.
- Dandelion root and chicory are rich in inulin, a fiber that can cause gas and bloating, especially with irritable bowel syndrome. Start with a weaker cup and see how you feel.
- Safety in pregnancy and breastfeeding has not been established, so ask your clinician first. If you add honey, never give it to babies under 12 months.
Why it’s good for you
A caffeine-free hot drink with a roasted, faintly chocolatey bitterness that needs no sugar to be enjoyed.
Evidence
Traditional use
Long history of use; little or no direct research on this preparation.
No trial has tested dandelion root tea or coffee, and the root’s reputation for liver and bile support rests on animal and lab studies. The only human data are a pilot of 17 volunteers given a dandelion leaf extract (not the root), which increased urination for a few hours after the first two doses. The root contains inulin, a prebiotic fiber that eased constipation in a meta-analysis of five trials (252 people), but those used purified inulin supplements, and it is not known how much survives roasting and a ten-minute simmer.
General information from research and traditional use — not medical advice, and not a treatment for any condition. If you are pregnant, nursing, taking medication or managing a health condition, check with your clinician first, and seek care for symptoms that are severe or do not improve.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Pat the dandelion root pieces completely dry, since damp pieces steam instead of roasting.
- Spread the pieces in a single layer on a rimmed baking sheet. Roast for 30 to 40 minutes, stirring every 10 minutes, until they are dark brown and smell toasty like cocoa and roasted nuts. Watch the last 10 minutes closely: roots go from toasted to burnt fast.
- Let the roots cool completely on the pan. They crisp up as they cool.
- Grind them to a coarse, coffee-ground texture in a spice grinder or blender, in short pulses. Store the grounds you do not use in an airtight jar.
- For two mugs, put 3 tablespoons of grounds in a saucepan with the water, the chicory and the cinnamon stick, if using. Bring to a boil, lower to a gentle simmer, cover, and cook for 10 minutes.
- Strain through a fine sieve or a coffee filter into two mugs. Stir in the milk and maple syrup, if using, and taste.
Tips
- Fresh roots must be thoroughly dried before roasting: scrub and chop them into 1/4-inch pieces, then use a dehydrator or leave them in a warm, airy place for a couple of days until they snap.
- Roasted grounds keep in an airtight jar for about 2 months. Add a few cracked cardamom pods to the jar for a spiced version.
- A coffee filter gives a clearer cup than a sieve. The brew is bittersweet and slightly earthy rather than coffee-strong, so a splash of milk helps it along.
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