Makes about 8 servings.
Harvesting dandelions offers a myriad of possibilities. The leaves are tasty in salads and delicious brewed for tea. The flowers can be made into a wonderful syrup. And the roots? Perfect for making coffee.
Dandelion coffee is also delicious served hot on a cool night around a campfire. Spike it with a little piece of dark chocolate stirred in and some orange zest. Then add warmed milk. So gooood!
Dandelions have been advocated to support health in myriad ways:
Preheat oven to 275 F (165 C). Slice roots into pieces and coarsely chop. Thinly spread out roots on parchment-lined baking sheet. Bake in oven for approximately 2 hours, until deep brown in colour, like coffee beans. Remove and cool. Roasted roots can be stored in a tightly sealed container in a cool place until ready to grind for coffee.
To make coffee, grind up enough roasted roots in coffee grinder to measure 6 Tbsp (90 mL).
In large saucepan, heat water with cinnamon stick until simmering. Stir in ground dandelion roots. Cover and simmer for 10 to 15 minutes, or until liquid is rich in colour and begins to smell like steamed coffee.
Remove from heat. Strain through fine-meshed sieve into heatproof container. Stir in sugar, if using, until dissolved. Cool in refrigerator.
To serve, pour over ice cubes in glass mug. Stir in some milk, if you wish, and dust with cinnamon.
This recipe is part of the Thirsty? collection.
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