I'm so excited to share this dandelion root chai tea recipe with you today! It makes a great coffee substitute for those of you who are trying to reduce caffeine intake. I don't know about you, but I just love warm spicy drinks like chai tea, especially in the wintertime. I prefer to make my own because coffee shop chai is usually far too sweet for me. I've been working on perfecting a chai tea recipe for some time now. Yesterday I was inspired to add dandelion root to my recipe after reading this article on the amazing cancer-fighting effects from consuming dandelion root extract.
Dandelion root tea is earthy and slightly bitter. It's excellent for assisting the liver with detoxification as well as being stimulating to the digestive system. Chai spices are warming and also stimulate digestion. You are welcome to play around with this recipe and add other spices such as fennel seeds, nutmeg, star anise, or black tea leaves. Additionally, if you are sensitive to the bitter flavor or are unaccustomed to the flavor of dandelion root, you may consider starting with 1 or 2 teaspoons instead of a tablespoon.
Dandelion Root Chai Tea
This recipe makes a small batch of about one quart. I need to double it for my family. You can find dried dandelion root and the chai spices in the bulk herb section of your local health food store or herb store. Once the herbs have simmered you can add any thick, rich milk of your choice such as homemade raw almond milk, hemp milk, cashew cream, or fresh raw cream (from pastured cows). I quickly whipped up a batch of vanilla cashew milk in my Vitamix for the photos here. I usually fill 3/4 of the mug with tea and 1/4 with milk. I then stir in a small spoonful of raw honey to sweeten it. My children and I love this tea so much and I hope you do too!
1 tablespoon dried dandelion root
2 cinnamon sticks, broken into pieces
5 to 6 cardamom pods, crushed
1 teaspoon whole cloves
1 teaspoon whole black peppercorns
1-inch piece of fresh ginger, thinly sliced
4 cups filtered water
milk of your choice
raw honey
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. Source: www.NourishingMeals.com
More Beverage Recipes:
Dairy-Free Hot Cocoa
Soothing Tummy Tea
Homemade Hemp Milk
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Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
That looks amazing! My boyfriend and I tried to make Chai tea ice cream before, unfortunately it didn't work, but we did end up with awesome pumpkin flavored ice cream!
ReplyDeleteI'm so excited about this recipe! I LOVE chai tea and have wanted to learn to make "real" chai for quite some time.
ReplyDeleteI do have a couple of questions: Do you make a larger batch and put leftovers in the fridge to heat up later on the stove? Or, is it better to make it as you use it?
I can't wait to get the ingredients for this!
Thank you-
Jen
Do you think that dandelion root is ok for pregnant and nursing mothers? Just curious.... I know it is kind of a question based on one's opinion....just curious of yours... Thanks!
ReplyDeleteWow! Great timing. I just ordered a pound of Dandelion Root and was getting a little bored with the flavor of it plain. This recipe looks delicious, like all your recipes!
ReplyDeleteI made this tonight and it was fantastic!!! I've tried others (without the dandelion root) and not liked them much. This one has a perfect balance of flavors. Thank you!
ReplyDeleteWow!! This was my first time making my own chai and I love it!!! Thanks for a great recipe!
ReplyDeleteWe are enjoying this tea so much! Thank you.
ReplyDeleteI have organic dandelion root tea bags, but found it very bitter. I'll have to give this a try. I'll bet all those lovely spices will improve the taste for sure.
ReplyDeleteI just discovered dandelion tea and drink a cup or two everyday. I don't find it bitter. I put honey in it. This recipe sounds lovely and I agree with you chai is too sweet out somewhere.
ReplyDeleteWe wanted to share this article from Huffington Post about a great nutrition website. Take a look: http://www.huffingtonpost.com/riva-greenberg/healthy-foods_b_2984715.html
ReplyDeletei was thinking rooibos chai and accidently typed in dandelion chai, I decided to go with it anyway. this dandelion recipe is fantastic, i was able to make three batches from the same stock. delicious flavours, i added some nutmeg in.
ReplyDeletei give it a 9/10
Thanks for sharing this recipe. I recently found out the benefits of dandelion root but did not think to use it for chai masala until I read your blog. I modified your recipe a little and used milk instead of water, which makes for a creamier chai. Thanks again!
ReplyDeleteThis is wonderful. I used red raspberry leaf tea instead of dandelion tea. Thanks and happy new year!
ReplyDeleteI am looking for some teas for phase 1 (which i am currently in). Missing my coffee...is this a good phase 1 tea?
ReplyDelete