I’ve been on a big anti-inflammatory journey. This dandelion mocha is part of it. I’ve always been very careful about the food I consume but until recently, I’ve never thought about inflammation. I was diagnosed with a rare migraine disorder that causes constant inflammation, continuous headaches and migraines on the right side of my head.
This condition has rocked my world. But it’s also pointing me in a direction for a healthier life. Who could be mad about that?
I chose herbs that are known to contain anti-inflammatory properties and combined them into this delicious coffee-alternative. If you’re in the market for another coffee alternative, Rooty is another blend I make that I’m quite fond of.
Dandelion root is known to promote liver health and help assist in fighting inflammation.
Chicory root is a commonly used coffee alternative and is also known to have anti-inflammatory properties.
Burdock root is an antioxidant that is commonly used to reduce the risk of chronic diseases caused by inflammation.
Cacao nibs is another antioxidant that may reduce inflammation.
If you’re making your own, combine dandelion root, chicory root, burdock root, cacao nibs and water into a small saucepan. Bring to a rolling boil then reduce the temperature to a simmer. Simmer for 10 minutes. Strain the herb and discard.
Also, to make things feel extra mocha-y, steam some milk or use a frother. Pour over top the liquid from the infused herbs. Garnish with a dash of cinnamon and enjoy!
DANDELION MOCHA RECIPE
Ingredients
- 1 1/2 cups of fresh water
- 1 cup of almond milk, steamed or frothed
- 1 tablespoon of roasted chicory root
- 1 tablespoon of roasted dandelion root
- 1 tablespoon of burdock root
- 1 tablespoon of cacao nibs
- Dash of cinnamon (optional)
Directions
- Combine all of the ingredients into a small saucepan and bring to a boil.
- Reduce the temperature and simmer for 10 minutes.
- Strain the herbs and discard.
- Steam or froth almond milk and pour on top.
- Garnish with cinnamon (optional).
- Enjoy!