Coffee-like describes this libation. Rich. Dark Roasted. Earthy. If you have issues with the caffeine or acidity of coffee give roasted dandelion root a try. Your tummy and liver will love you for it!
Roasted Dandelion tea may be purchased in loose and tea bag forms. Or, you can gather, dry, and roast your own.
In Spring or Fall gather mature plants digging carefully down to extract as much root as possible. Scrub the roots until clean. Save the leaves for use in salads or cook them like you would spinach.
Chop the roots into pieces and let them dry on a wax paper-covered cookie sheet. The chopped roots will shrink as they dry.
Once dried, place the roots into a heavy skillet - a cast iron skillet works fine.
The toasted root may be stored in a jar or tin or placed by the teaspoon full into "press and brew" tea bags.
Brew one teaspoon (in an 8 oz. cup) to one tablespoon of tea (for a 10 or 12 oz cup ) for about 15 minutes for a full-bodied flavor. Strain or remove tea bag. Sweeten, if desired. Heat and froth some milk. Garnish with a sprinkle of cinnamon or cocoa.