I’d heard about dandelion coffee for a while and wanted to try making my own, but would it be any good?

I realise a lot of people are not too fond of dandelions in their garden and I have been on a mini-mission to change that. When they were in full bloom, I put up a post about making dandelion biscuits which are delicious and a great way to use your dandelion flowers (also stops them going to seed and spreading).

Then I thought I’d have a go at making the coffee I’d read about. The best time to get the roots is in the Autumn apparently but I’m impatient and while tidying my garden a bit, I took out some dandelion roots – there are plenty so I’ll be getting more later in the year!

The first step is to wash them. I found using my little veg brush worked a treat for this.

The next step is to dry them. For my first batch I dried them in the dehydrator for a short while, but for the second batch I left them in a tray and they seemed to dry just the same.

At this stage, it’s recommended that you roast them in the oven at about 150C for around 10-20 mins (or a little longer). I’m being a deliberately vague because it will depend on the thickness of the roots, how dry they are, etc. You are trying to get them to the brittle stage. The house will smell delicious at this point – like cookies are being baked.

For my second batch, I forgot to roast them first and blitzed them first then roasted them but the smell was the same!

I figured spreading them out on a baking sheet and putting them in the oven would do the same job but in the future I’ll roast them first then grind them.

After that they change colour slightly and go in my jar when cooled.

To make the coffee, use a french press/cafetiere to stop the bits being in your cup. You’ll need to experiment a little with how much to put in – I started with a healthy teaspoon full. Now for the taste test.

I didn’t do this alone. As there is no caffeine, I enlisted the help of Dearest Son who, thankfully, is always up to try something new – even when it comes to my herbal experiments.

We didn’t add sugar but did put in a splash of milk as if we were making coffee and I can honestly say, we both loved it. It tastes like a mild chocolately coffee with a hint of something else but I haven’t quite been able to put my finger on that yet. I’ve heard some people say they hate the stuff but I can only think they’ve made it differently.

After trying this drink a few times now, I really am wondering why more people aren’t making it. The roots are easy to get, the process doesn’t take long and isn’t complicated and the end result is a delicious, caffeine-free addition to the drinks cupboard.

Try it, love it – you can thank me later!