Description
Dandelion Hot Chocolate is a cozy, caffeine-free twist on traditional hot cocoa, blending roasted dandelion root coffee with rich cacao and creamy milk. It’s warm, earthy, and naturally nourishing—a perfect herbal mocha for any time of day.
Ingredients
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1/4 cup (45 g) unsweetened chocolate chips or baking chocolate
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1/4 cup (20 g) cacao powder
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1 vanilla bean or 1/2 teaspoon (2.5 ml) vanilla extract
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2 cups (480 ml) milk, cream, or half and half
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1 cup (240 ml) brewed roasted dandelion root coffee
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4 tablespoons (60 ml) maple syrup or sweetener of choice
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Pinch of sea salt
Instructions
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Prepare the Vanilla: If using a vanilla bean, slice it and scrape the seeds into a blender. If using extract, set aside to add later.
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Blend the Chocolate: Add chocolate chips and cacao powder to the blender and blend until finely ground.
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Heat the Milk: In a saucepan, warm the milk over medium heat, stirring often.
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Combine Chocolate and Milk: Add the ground chocolate mixture to the warm milk. Stir until melted and smooth.
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Add Dandelion Coffee: Brew the dandelion root coffee and pour it into the mixture. Stir to combine.
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Sweeten and Finish: Add maple syrup and sea salt. Stir in vanilla extract if using.
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Serve: Pour into mugs. Optional toppings include maple whipped cream or a sprinkle of cacao powder.
Notes
Use roasted dandelion root coffee for a rich, herbal, caffeine-free base.
Customize with spices like cinnamon, nutmeg, or cayenne.
Sweeteners like honey or agave can be used instead of maple syrup.
Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: American, Herbal