Dandelion Tea Oat Vanilla Latte (Printable)

Creamy dandelion root tea infused with oat milk and vanilla, perfect for a comforting, caffeine-free beverage.

# Components:

→ 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 preferred sweetener
05 - 1 teaspoon pure vanilla extract
06 - Pinch ground cinnamon, optional

# Steps:

01 - In a small saucepan, bring 2 cups of water to a boil. Add roasted dandelion root or tea bags, reduce heat, and gently simmer for 5 to 7 minutes. If using loose dandelion root, strain the mixture through a fine mesh strainer.
02 - In a separate saucepan, heat oat milk over medium-low heat until steaming but not boiling. Whisk in vanilla extract, maple syrup, and cinnamon if using.
03 - Using a milk frother or whisk, froth the oat milk mixture until foamy.
04 - Divide brewed dandelion tea evenly between two mugs. Pour the foamed oat milk mixture over the tea, spooning additional foam on top if desired.
05 - Optionally, sprinkle the surface with extra ground cinnamon. Serve immediately while hot.

# Expert Advice:

01 -
  • The flavor is gently toasty and cozy without a hint of caffeine-induced jitteriness.
  • Oat milk and vanilla turn dandelion root into a creamy treat, making this feel like a special café indulgence at home.
02 -
  • Don’t rush the steep on dandelion root or the latte tastes watered-down—a lesson I learned after an eager first attempt.
  • Frothing barista blend oat milk gives a dreamy foam, but regular oat milk can turn a little flat.
03 -
  • A fine mesh strainer is your best friend for smooth tea if using loose root—don’t skip it.
  • Letting the dandelion tea cool for a minute before adding the oat milk keeps the foam nice and lofty.
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