Dandelion Tea Oat Vanilla Latte (Print Version)

Creamy oat milk blends with roasted dandelion root and vanilla for a warm, nourishing drink.

# What You Need:

→ Dandelion Tea

01 - 2 tablespoons roasted dandelion root, loose or in tea bags
02 - 2 cups water

→ Latte Base

03 - 2 cups oat milk, barista-style preferred
04 - 1 tablespoon maple syrup or sweetener of choice
05 - 1 teaspoon pure vanilla extract
06 - Pinch cinnamon, optional

# Directions:

01 - Bring 2 cups of water to a boil in a small saucepan. Add roasted dandelion root or tea bags, reduce the heat, and simmer for 5–7 minutes. If using loose root, strain the tea with a fine mesh strainer.
02 - Heat oat milk in a separate saucepan over medium-low until steaming, without allowing it to boil. Whisk in vanilla extract, maple syrup, and cinnamon if using.
03 - Use a milk frother or whisk to froth the oat milk mixture until it becomes foamy.
04 - Divide the brewed dandelion tea between two mugs. Pour the frothed oat milk over each mug, spooning additional foam on top.
05 - Dust with extra cinnamon if desired and serve immediately.

# Expert Tips:

01 -
  • It delivers creamy richness and herbal depth without any caffeine jitters—perfect for winding down.
  • The hint of vanilla and maple gives each sip just enough sweetness, making it instantly soothing.
02 -
  • Simmering dandelion root too long makes it bitter—stick to a gentle 5–7 minutes for the best flavor.
  • Heating oat milk past a simmer causes it to separate and lose its silky texture; patience pays off here.
03 -
  • Brew the tea first and let the oat milk heat separately to avoid bittersweet confusion in the flavors.
  • A touch of cinnamon on top makes each sip memorable, especially when paired with vanilla.
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