Roasted Dandelion Root Frappe

Roasted Dandelion Root Frappe
Prep time
Cook time
Total time
This delicious, liver-supportive frappe combines rich mocha flavours with ‘feel-good’ theobromine from raw cacao. There is a small amount of caffeine in chocolate, so if you are very sensitive to caffeine, skip the ground cacao nibs and use roasted carob powder instead.
Serves: Serves 6
  • 3 cups freshly boiled water
  • 2 tea organic roasted dandelion root tea bags
  • 3 cups homemade ‘thick’ almond or hemp seed milk (recipe follows)
  • 2 TBS finely ground cacao nibs OR roasted, finely ground carob
  • Optional: 3 pitted Medjool dates (soak in a ¼ cup hot water if dry)
  • ¼ teaspoon powdered vanilla bean or 1 teaspoon vanilla extract
  1. Place 2 roasted dandelion root tea bags in a tea pot. Fill the kettle with 3 cups of water and bring to boil. Once the water is brought to the boiling point, pour it over the teabags. Cover and steep for 5 minutes.
  2. In the meantime, place 3 cups homemade almond milk, ground cacao nibs, dates and vanilla bean powder into a high-speed blender.
  3. Process on high speed until frothy and smooth -around 1 minute.
  4. Pour the strong dandelion tea into mugs half-way. Top with thick almond milk or cream which has been whipped into froth in the blender.

Here’s a great Nut/Seed Milk recipe to compliment this one!