Dandelion Tea Latte Vanilla (Print)

Roasted dandelion root, oat milk, and vanilla combine for a comforting, caffeine-free latte, vegan and gluten-free.

# Ingredients:

→ Dandelion Tea

01 - 2 tablespoons roasted dandelion root, loose or tea bags
02 - 2 cups water

→ Latte Base

03 - 2 cups oat milk, barista-style preferred
04 - 1 tablespoon maple syrup or sweetener of choice
05 - 1 teaspoon pure vanilla extract
06 - Pinch ground cinnamon, optional

# Instructions:

01 - Bring 2 cups water to a boil in a small saucepan. Introduce roasted dandelion root or tea bags, lower heat, and gently simmer for 5 to 7 minutes. If using loose root, strain the infusion with a fine mesh strainer.
02 - In a separate saucepan, heat oat milk over medium-low until steaming. Incorporate vanilla extract, maple syrup, and cinnamon if desired. Do not allow to boil.
03 - Whip the oat milk mixture with a milk frother or whisk until it develops a creamy foam.
04 - Distribute the dandelion tea evenly between two mugs. Gently pour the foamed oat milk mixture atop each, spooning extra foam as garnish.
05 - Finish with a sprinkle of additional cinnamon if preferred. Serve immediately for optimal texture and warmth.

# Pro Tips:

01 -
  • If you crave cozy drinks without caffeine, this latte quietly fills the bill.
  • The creamy oat milk and hint of vanilla make each sip feel like a special treat at home.
02 -
  • Don’t let the oat milk boil—it can separate and lose its creaminess, which I learned with one disastrous batch.
  • Loose dandelion root makes a difference in flavor but takes extra patience when straining; a fine mesh strainer is a must.
03 -
  • Heating oat milk slowly and whisking continuously makes the best, smoothest foam.
  • A tiny pinch of salt in the milk base helps balance sweetness and rounds out the flavor.
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