We hope you try our Dandy Liver-Loving Coffee recipe. It can be enjoyed two ways; for the hard-core herb-lovers it can be directly substituted in their morning coffee. Dandelion is extremely bitter, (really! It IS a bitter). Alternatively, for people wishing to reduce their caffeine intake, we encourage you to combine the dandelion brew with their morning cuppa. Life is all about balance!
The taste reminds us of the chicory-infused coffee that is often consumed in many cultures and is especially popular in New Orleans. We appreciate that this “cocktail” is one that is beneficial for our livers. And it tastes delicious!
This recipe uses the Dandelion root and the leaf to support the liver and the kidneys. The dandelion leaf is optional. If you prefer to use the root only, double the quantity of the root.
Dandy Liver-Loving Coffee
Makes 3 Cups
1 tablespoon of Organic Dandelion Leaf c/s
1 tablespoon of the Organic Dandelion Root c/s
12 fluid ounces of purified water
12 fluid ounces of freshly-brewed coffee Milk and sweetener of choice (optional)
- In a saucepan boil 12 oz of water.
- Add the dried root, cover and simmer for 5 minutes. Remove from the heat and add the dried leaf (optional).
- Cover and leave to steep for another 5 minutes.
- Strain and retain the liquid. Due to evaporation you will end up with about 8 oz of liquid.
- Make your coffee in the usual way.
- Replace about 1/3 of the coffee with the Dandelion brew. Adjust to taste.
Drink lots of water after consuming this to help the cleansing process along.