Iced Dandelion Root Cold Brew with Maple and Oat Milk
Cold-brewed roasted dandelion root over ice with maple syrup and a swirl of oat milk—a smooth, coffee-like iced refresher that's completely caffeine-free.
This iced drink leans all the way into dandelion root's coffee-like personality. Cold-brewing the roasted root overnight pulls out its deep, toasty, earthy flavor while leaving the harshest bitterness behind, giving you a remarkably smooth, mellow base.
Served over ice with a splash of oat milk, it drinks like a caffeine-free iced latte. The oat milk adds a creamy roundness that softens the bitterness, while a little maple syrup brings a warm, caramel sweetness that complements the roasted notes.
Cold extraction is the secret to that smooth character. Hot-brewed dandelion poured over ice tends to taste sharp and flat, but a slow overnight steep in the fridge coaxes out the pleasant, rounded flavors instead.
This is the perfect afternoon pick-me-up for anyone avoiding caffeine—all the ritual and comfort of an iced coffee with none of the jitters. Garnish with a dusting of cocoa or cinnamon for an extra-indulgent touch.
Ingredients
- 1/4 cup roasted dandelion root
- 4 cups cold water
- 2 tbsp maple syrup, to taste
- Oat milk, to taste
- Ice cubes
- Cocoa powder or cinnamon, for garnish
How to make it
- 1Combine roasted dandelion root and cold water in a jar or pitcher. Stir, cover, and refrigerate 10–12 hours.
- 2Strain through a fine sieve or coffee filter, pressing gently to extract flavor, then discard the solids.
- 3Stir maple syrup into the cold brew until dissolved.
- 4Fill tall glasses with ice, pour over the dandelion cold brew, and top with a generous splash of oat milk. Dust with cocoa or cinnamon and serve.
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