I’ve never been a coffee drinker. I’ve always enjoyed the smell and I do love coffee-flavored things (like ice cream!), but it’s never been something I’ve had any desire to have a cup of. I’m a plain grassy green tea drinkin’ kinda lady. And to tell you the truth, I’ve always found coffee something quite intimidating. The thought of having to order a coffee drink for someone gives me anxiety just thinking about it. If it’s anything more than drip, you might as well go get it yourself… for your own good. There are way too many options and specifics, all of which seem to become incredibly personal. Coffee, it seems, is an intimate thing and I hesitate to intrude.

And I think it’s because I’ve never been a coffee drinker that I never really hopped on board with the not-coffee latte craze. Not-coffee coffee drinks have had quite the heyday as of recent years. Beet lattes, matcha lattes, and golden milk lattes have popped up at every coffee shop and cafe. And I love that all of these not-coffee lattes have brought another way to get a variety of foods and nutrients into daily life without having to create a new habit. Daily coffee (or tea) drinking is already so ingrained in our culture.

But beet lattes aren’t just pretty in pink and golden milk lattes aren’t just a pretty chai alternative. Both of these not-coffee lattes are full of so many vitamins, minerals, and other bioactive chemicals, many of which are anti-inflammatory and antioxidant. It’s not that coffee doesn’t have its own health benefits, but our bodies, in general, thrive best on variety, a well-rounded composition of nutritional and medicinal constituents from our food. It’s good to shake things up and try something new!

Food is Medicine

I think cacao is one of the most potently nutritious and medicinal foods on the planet. There’s a reason it’s considered a superfood. Combined with the health benefits or dandelion root, this dandelion root mocha is good stuff for your body.

Ingredient	Nutrition	Health Benefits
Dandelion root	inulin (soluble fiber)	antibacterial, anti-inflammatory, bitter tonic, cholagogue, gentle diuretic, galactagogue, nutritive, tonic
Cacao nibs, raw	excellent source of iron, magnesium, copper, & manganese	highly antioxidant, full of disease-fighting polyphenols, mood booster, supports healthy energy levels

The thing I love most about this recipe is that you can make the syrup once and depending on how big your sweet tooth is, it can last you 1-2 weeks. All you have to do is stir in some warmed or steamed milk!

If you can’t find roasted dandelion root, Teeccino Herbal Coffee or Dandy Blend work just as well, are easy to find at many groceries, and are just as, if not more delicious & nutritious. In addition to dandelion root, these blends contain other nutritious plants such as barley, rye, chicory, and beet root, giving the mocha a much more full-bodied taste.

dandelion root mocha

Recipe by Botany CultureCourse: Herbal Drinks

A new coffee alternative with a potent dose of antioxidant & anti-inflammatory properties! The raw cacao in the recipe does have a little bit of caffeine and can help to support healthy energy levels, which you might enjoy especially if you’re a coffee drinker. This mocha is rich and full of flavor and a delightful treat for anytime of day. Don’t skip the dash of nutmeg & clove on top!

Ingredients

dandelion-mocha syrup
(makes ~ 1 1/2 cups = 8-12 servings)
1 1/4 cup water
3 tablespoons Teeccino Herbal Coffee, Dandy Blend, or roasted dandelion root
1 tablespoon cacao nibs
1 cinnamon stick (or 2 teaspoons ground cinnamon)
1 teaspoon vanilla
3/4-1 cup sugar (coconut palm sugar, cane sugar, honey, or barley malt syrup are all great options)
dandelion mocha
1 cup non-dairy milk, warmed or steamed
2-3 tablespoons dandelion-mocha syrup (depending on your preference for sweetness)
dash of ground clove
dash of ground nutmeg (or freshly grated!)

Directions

dandelion-mocha syrup
In small sauce pan, combine water, Teeccino (or other option listed above), cacao nibs, & cinnamon. Bring to a boil, reduce heat to a low boil, and cover. Continue to simmer on low heat, covered, for 20-30 minutes.
Remove from heat and use a fine mesh strainer to strain out liquid into a pint-sized glass jar.
Add vanilla and sugar of your choice. Stir until sugar is completely dissolved.
Once completely cooled, seal tightly and store in the refrigerator until ready to use. The syrup will keep in your fridge for a few weeks.
dandelion mocha (1 serving)
To make the dandelion root mocha, add the milk (non-dairy or dairy) to small saucepan. Heat to just below a boil. (Or steam if you have a milk steamer for a frothier mocha.)
Pour milk into your favorite mug. Add dandelion-mocha syrup & stir to combine thoroughly.
Sprinkle a dash of clove and nutmeg on top. Enjoy!