Dandelion Tea Latte Oat Honey (Printable Version)

A cozy latte blending roasted dandelion root, smooth oat milk, and sweet honey.

# What You'll Need:

→ Tea Base

01 - 2 tablespoons roasted dandelion root
02 - 2 cups water

→ Latte

03 - 1 cup unsweetened oat milk
04 - 2 teaspoons honey
05 - 1/2 teaspoon ground cinnamon

# How To Make It:

01 - Bring water to a boil in a small saucepan. Add roasted dandelion root, reduce heat, and simmer for 5 to 7 minutes to fully extract the flavor.
02 - Pour the brewed tea through a fine mesh strainer into a heatproof container, discarding the solids.
03 - Heat oat milk in a separate saucepan over medium heat until steaming. Use a milk frother or whisk to create foam if desired.
04 - Divide the dandelion tea between two mugs and stir in 1 teaspoon honey per mug, adjusting to taste preference.
05 - Pour steamed oat milk over the tea, holding back foam with a spoon, then top with the remaining foam.
06 - Sprinkle ground cinnamon over each mug if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without any dairy guilt, thanks to the oat milk creating that cafe-quality foam.
  • No caffeine jitters means you can sip this guilt-free before bed or during your work-from-home afternoon slump.
  • The whole thing comes together in 15 minutes, making it feel less like a wellness chore and more like a genuine treat.
02 -
  • Don't skip the simmering step or rush it—dandelion root needs time to release its flavor, and a quick steep tastes weak and flat.
  • If your oat milk gets too hot or boils, it breaks apart and won't foam properly; keep your heat at medium and watch for that first wisp of steam.
03 -
  • If you don't have a milk frother, a small whisk or even a fork vigorously worked through the warm oat milk for 30 seconds creates enough foam to make it feel special.
  • The secret to cafe-quality texture is pouring the oat milk from a slight height so it aerates slightly as it hits the tea, creating that signature latte look and feel.
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