Dandelion (Taraxacum officinale) root is one of the many wild components that can be used to make surrogate coffee. In times where real coffee was scarce blends of various roasted roots and nuts were used as a coffee substitute. We have come full circle since nowdays these types of coffees are sold in biological shops as a hipster product rather than a poor mans coffee.
To add something extra to this coffee, we used hogweed (Heracleum sphondylium) seeds which have a resemblence to cardemom.
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Hogweed spiced dandelion coffee
Servings: 2 people
Equipment
- 1 oven or airfryer
- 1 cutting board
- 1 Knife
- 1 Sauce pan
- 1 Sieve
Ingredients
- 4 tbsp Chopped dandelion root
- 4~8 Green hogweed seeds (Add more or less seeds depending on the desired amount of hogweed taste)
- 250 ml Water
Instructions
- Clean the dandelion roots thoroughly and chop in small pieces.
- Heat your oven or airfyer to 200 degree celcious and roast the roots for a total of 24 minutes. Toss the roots around after 8 minutes and after 16 minutes to roast them evenly.
- Add the roasted roots, hogweed seeds and water to a sauce pan and bring to a boil.
- Let the mixture simmer for 10 minutes.
- Strain to a sieve and serve.
Notes
You can save the “coffee” waste to give a coffee flavor to pastry dishes.
