Dandelion Mocha Recipe
Servings: 2 servings
Calories: 152kcal
Equipment
- Fine-mesh Sieve
Ingredients
- 2 teaspoons roasted dandelion root
- 2 teaspoons roasted chicory root
- 1 tablespoon cacao nibs
- ½ teaspoon licorice root
- 1 medium dried reishi mushroom
- 4 cups water
- 2 cups whole milk
- ½ teaspoon vanilla extract
Instructions
Making the herbal coffee.
- Toss the herbs into a saucepan, and then cover them with cold water. Bring it to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, for 20 minutes.
- Strain the liquid through a fine-mesh sieve, and then discard the spent herbs. To serve right away, pour the coffee into four mugs, or transfer it to a jar and store it in the fridge up to 3 days.
Frothing the milk.
- Pour the milk into a milk frother, and then add the vanilla extract. Froth the milk according to your machine's directions. If you don't have a frother, you can pour the milk into a small saucepan and then whisk it vigorously over medium-low heat until warm.
- Pour the milk into the mugs of coffee, and serve hot.
Nutrition
Calories: 152kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 322mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 290mg
