Dandelion Root Chai Tea
Ali Segersten Feb 28, 2013 15 comments
I'm so excited to share this dandelion root chai tea recipe with you today! It makes a beautiful coffee substitute for anyone looking to reduce caffeine. And truly, is there anything more comforting than a warm, spiced drink on a cold winter or spring morning?
There’s something deeply grounding about preparing this tea. The act itself is a kind of ritual—a slowing down, a returning. In Ayurveda and traditional herbalism, bitter herbs like dandelion root are revered for their power to awaken digestion. Dandelion stimulates the secretion of bile, helps the liver do its vital detoxifying work, and supports the early phases of digestion—signaling the body that nourishment is on its way.
The warming chai spices—cinnamon, ginger, clove, cardamom—do more than add flavor. They gently activate the digestive fire, calm the nervous system, and support vagus nerve function, which is essential for a smooth and resilient gut. When we sip something warm and spiced, especially with intention, we shift into a parasympathetic state—the “rest and digest” mode that allows us to receive nourishment fully.
Another gift of making your own chai at home? You can keep it free from added sugars. Most commercial chai blends or coffee shop versions are loaded with sweeteners, which can spike blood sugar and contribute to inflammation. By crafting your own, you’re supporting more stable energy and honoring your body’s need for balance.
So let this cup be more than just a beverage. Let it be a moment of reconnection to yourself. A way to greet the day—or unwind from it—with warmth, presence, and care.
Feel free to make it your own by adding star anise, fennel seed, nutmeg, or even a few black tea bags for extra depth. And if you're new to the earthy, slightly bitter flavor of dandelion root, you can always start with 1 to 2 teaspoons and work your way up to a full tablespoon.
Your body will thank you. Not just for the tea, but for the moment you took to listen.
Dandelion Root Chai Tea
This recipe makes about a quart—a cozy, small-batch brew perfect for a slow morning or an afternoon pause. In our home, I often double it… one pot never seems to be enough! You can find dandelion root and chai spices in the bulk herb section of your local natural foods store or apothecary. Once the roots and spices have simmered into a rich, fragrant infusion, feel free to stir in your favorite creamy addition. I love using homemade raw almond milk, hemp milk, or cashew cream in this tea. For the photos here, I quickly blended up a silky cashew milk in my Vitamix. I usually fill my mug three-quarters full with the tea, then top it with warm milk and a spoonful of raw honey for a touch of sweetness. My children and I love this nourishing ritual—it's warming, grounding, and gently energizing. I hope this tea becomes a favorite for you too, not just for the taste, but for the calm and clarity it brings with every sip.
- Place the dandelion root and spices into a 2-quart pot and cover with the water.
- Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
- Strain into a quart jar using a fine mesh strainer.
- Pour into mugs, top off with milk of your choice, then sweeten to taste with raw honey.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Comments
This by and far my favorite tea!!! 5 years later it is now my comfort tea. Thank you so much!!
I am looking for some teas for phase 1 (which i am currently in). Missing my coffee...is this a good phase 1 tea?
This is wonderful. I used red raspberry leaf tea instead of dandelion tea. Thanks and happy new year!
Thanks for sharing this recipe. I recently found out the benefits of dandelion root but did not think to use it for chai masala until I read your blog. I modified your recipe a little and used milk instead of water, which makes for a creamier chai. Thanks again!
i was thinking rooibos chai and accidently typed in dandelion chai, I decided to go with it anyway. this dandelion recipe is fantastic, i was able to make three batches from the same stock. delicious flavours, i added some nutmeg in.
i give it a 9/10
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I just discovered dandelion tea and drink a cup or two everyday. I don't find it bitter. I put honey in it. This recipe sounds lovely and I agree with you chai is too sweet out somewhere.
I have organic dandelion root tea bags, but found it very bitter. I'll have to give this a try. I'll bet all those lovely spices will improve the taste for sure.
We are enjoying this tea so much! Thank you.
Wow!! This was my first time making my own chai and I love it!!! Thanks for a great recipe!
I made this tonight and it was fantastic!!! I've tried others (without the dandelion root) and not liked them much. This one has a perfect balance of flavors. Thank you!
Wow! Great timing. I just ordered a pound of Dandelion Root and was getting a little bored with the flavor of it plain. This recipe looks delicious, like all your recipes!
Do you think that dandelion root is ok for pregnant and nursing mothers? Just curious.... I know it is kind of a question based on one's opinion....just curious of yours... Thanks!
I'm so excited about this recipe! I LOVE chai tea and have wanted to learn to make "real" chai for quite some time.
I do have a couple of questions: Do you make a larger batch and put leftovers in the fridge to heat up later on the stove? Or, is it better to make it as you use it?
I can't wait to get the ingredients for this!
Thank you-
Jen
That looks amazing! My boyfriend and I tried to make Chai tea ice cream before, unfortunately it didn't work, but we did end up with awesome pumpkin flavored ice cream!