This drink is my secret weapon to starting the day off right! I drink my home roasted “detox coffee” (recipe below) everyday and most mornings I make it into this frappucino drink. If you use 3 medjool dates to sweeten it then it can literally stand against the regular frappucino in flavor and consistency. But it also tastes amazing without any added sugar. If you add the optional cacao, then I suggest adding a sweetener to balance the bitter chocolate. This detox coffee has a natural sweetness in it so if you don’t add cacao you honestly don’t need to add sweetener of any kind. And I found with the added carob powder no sweetener was needed. I vary this drink recipe depending on how many calories I feel like I need to start the day. You can easily do a “bullet proof” version by adding in a Tablespoon of MCT oil, and using stevia to sweeten.
And don’t be intimidated by this recipe! The Detox Coffee below is almost as easy to make as regular coffee. I make a quart of the Detox Coffee every other day, and keep it chilled in the fridge to turn into this frappucino or simply pour over ice with a splash of coconut milk.
This drink is so delicious I have seriously contemplated selling it in stores, the fresh roasted roots and also a concentrated version with coconut milk in the cooler section. I think it would be a huge hit! Let me now when you try it, I would love to hear what you think!
- 1 cup chilled “dandelion coffee” (recipe below) or regular chilled coffee/cold brew
- 1/4 cup coconut milk (or any other “milk”)
- Optional: sweetener of your choice, tastes great sweetener free, but if you use added cacao, a sweetener is recommended:
- Optional: 1 Tablespoon of cacao powder (or 2 teaspoons roasted carob powder*for AIP)
- 1/2 teaspoon vanilla extract*
- 1 to 2 cups of ice
- If using medjool dates as your sweetener remove pits and soak them in hot water for 20 minutes.
- Blend iced coffee, coconut milk, sweetener of choice, cacao (or carob powder), and vanilla. Once thoroughly blended add in ice.
- Add between 1 to 2 cups of ice, depending on how icy or slushy you want the consistency of your frappe.
(*For AIP version: omit vanilla extract, omit cacao powder, instead use carob powder if you’d like, and use either dates or maple syrup to sweeten, or try it sweetener free. For garnish you can top with my whipped coconut cream and a simple drizzle of coconut nectar.)
I buy all of my organic roots that I use in this rich roasted “coffee” from Mountain Rose Herbs. I have provided links below to each ingredient. If you just want to try this drink without buying all 3 then you will still get a tasty drink from using only raw dandelion roots and roasting them yourself, see this post for my dandelion coffee recipe. The pre-roasted ones they sell make super bitter coffee that I didn’t care for, trust me on this! Mountain Rose Herbs is located in Eugene, Oregon for pick-up orders, but you can also have them shipped to your door.
The benefits of drinking dandelion root “coffee” or “tea” are a mile long! Making an herbal elixir from dandelion roots is said to help detox the liver and kidneys, stimulate bile production for good digestion, help to purify the blood, and has been shown to help fight cancer. Links to articles that back up these claims are found in this post. I drink roasted dandelion root coffee EVERY day! I am addicted to the stuff, in a good way, where I crave it! And it just makes me feel good. While this “detox coffee” caffeine free (unless you add cacao to the frappucino) it still provides me with a natural feeling of energy! And the taste is so deep and rich, even similar to how I remember a French roast coffee to taste. Feel free to make a larger batch of roasted roots and just add water to them each time you want a cup. When we travel I take the roasted roots along with me in a jar and just use coffee makers in motels and cabins to brew a fresh pot. My hubby even loves this stuff.
Dandelion Detox Coffee
- 2 Tablespoons raw dandelion root
- 1 Tablespoon raw carob root
- 2 Tablespoons roasted chicory root
- 4 1/2 cups water
- First let me stress that after trying all sorts of different dandelion roots and teas, raw and roasted, I have finally come up with the most perfectly balanced roast, as listed above. I think this has to do with the fresh roasting of the dandelion roots. I hated the versions with the pre-roasted dandelion roots I bought online, as it made the most bitter coffees. I highly recommend roasting them yourself!! I link directly to the roots I use above. I was unable to find raw chicory, and I am happy with the roasted chicory I link to.
- Note: If you want to fresh roast your roots weekly, instead of daily, you can make a larger batch on the weekend, put them into a dry jar for storage, and then use the roasted roots to brew your “coffee” using a coffee pot, French press, or a simple pot of hot water and a strainer. This is what I do when traveling.
- Heat a saucepan over medium high heat. Turn on overhead fan.
- Add in raw dandelion root and raw carob and stir pieces of root while toasting.
- Keep stirring roots as they toast and lightly smoke, until they start to turn deep dark brown.
- Add in chicory root, stir a wee bit longer.
- Pour in 4 1/2 cups of water. Heat over medium/high heat for a few minutes until “coffee” is simmering. This coffee tastes great served hot in a mug after brewing with a splash of coconut milk. I like to then let the rest of the coffee sit with the roasted roots another 15 to 30 minutes to really soak up the flavors before straining.
- Strain coffee through a filter like this when pouring it into a quart sized mason jar, or use a French press. Chill for a few hours. I love to use it in the frappuccino recipe above (though best to wait to until the “coffee” is fully chilled, but if you are short on time feel free to make it right away with extra ice).
- Makes 1 quart of dandelion detox coffee.
Photo below shows the roots I use for making my Detox Coffee starting in upper left hand corner: raw carob; home roasted dandelion + carob + chicory; roasted chicory; raw dried dandelion root. I purchase the base ingredients from Mountain Rose Herbs, but you can harvest raw fresh dandelion roots and chicory from the wild and your front yard, rinse them, dehydrate them, and then toast them if you’d like to!
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