Dandelion Root Ginger Turmeric Tea (Print Version)

Earthy, herbal infusion with roasted dandelion root, ginger, turmeric, and optional sweetener for warmth.

# What You’ll Need:

→ Roots & Spices

01 - 2 tablespoons dried roasted dandelion root
02 - 1-inch piece fresh ginger, sliced
03 - 1-inch piece fresh turmeric, sliced or 1 teaspoon ground turmeric
04 - 1 cinnamon stick (optional)

→ Liquids

05 - 3 cups filtered water

→ To Serve (optional)

06 - 1 teaspoon lemon juice
07 - 1–2 teaspoons honey or maple syrup, or to taste
08 - Black pepper, a pinch

# How to Make It:

01 - Place dried dandelion root, sliced ginger, sliced turmeric or ground turmeric, cinnamon stick (if using), and filtered water in a small saucepan.
02 - Bring the mixture to a boil over medium heat, then reduce to a gentle simmer for 10 to 15 minutes.
03 - Remove the saucepan from heat and strain tea through a fine mesh strainer directly into mugs.
04 - Stir in lemon juice, honey or maple syrup, and a pinch of black pepper if desired. Serve hot.

# Additional Tips::

01 -
  • The flavor dances between earthy and spicy and feels like a secret tonic for the tired soul.
  • It’s quick to make and feels sophisticated, even if you’re brewing it on a lazy afternoon.
02 -
  • I once left the pot simmering too long and ended up with a bitter brew; keep an eye on timing.
  • Adding black pepper really does make the turmeric work harder, so don’t skip it for maximal benefits.
03 -
  • To avoid bitterness, don't simmer on high heat and taste after ten minutes before extending.
  • A dash of black pepper genuinely boosts turmeric's benefits, and it took me too long to believe that trick.
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