Dandelion Tea Oat Vanilla Latte (Printable Version)

Creamy oat milk pairs with warm dandelion root and vanilla for a relaxing, nourishing beverage.

# What You Need:

→ Dandelion Tea

01 - 2 tablespoons roasted dandelion root (loose or 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)

# Steps:

01 - Boil 2 cups of water in a saucepan. Add roasted dandelion root or tea bags. Lower the heat and simmer for 5–7 minutes. Strain if using loose dandelion root.
02 - Warm oat milk in a separate saucepan over medium-low until steaming, ensuring it does not boil. Whisk in vanilla extract, maple syrup, and cinnamon if using.
03 - Froth the oat milk mixture using a milk frother or whisk until a creamy foam forms.
04 - Divide the prepared dandelion tea between two mugs. Pour the frothed oat milk over each mug, spooning additional foam on top. Garnish with extra cinnamon as desired. Serve immediately.

# Expert Pointers:

01 -
  • The roasted dandelion root gives a deep, coffee-like savor without the jitters, and you can make it in just fifteen minutes.
  • This latte’s creamy, vanilla-kissed layers make it equally inviting hot or iced—my little secret for late-night cravings.
02 -
  • Heating oat milk too quickly can break its creaminess—I learned the hard way the first time, so go slow for best results.
  • Straining loose dandelion root well prevents gritty bits; once I skipped this and regretted it halfway through the mug!
03 -
  • Loose dandelion root gives richer flavor, but tea bags offer quick cleanup—just strain well regardless.
  • A pinch of salt in the oat milk balances sweetness and makes the vanilla shine.
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