Dandelion Coffee

Pictured: dandelion coffee.  In a Nantucket whale mug.

Original recipe from Rose's Prodigal Garden.

This is a non-caffeinated beverage that tastes a lot like Pero.  It's fantastically yummy and has wonderful health benefits besides.

Ingredients:

• Several giant dandelion roots, scrubbed clean
• 2 c water
• 2-4 T milk or cream
• 1 T molasses
• 1 T honey 

Directions:

1. Soak roots in a bowl of water 5 min, agitate and rinse.  Repeat until satisfied with cleanliness.  
2. Pat dry with a towel, then lay out dry over night, 24-48 hours.  Clip with scissors or cut with knife to 1/2'' lengths.
3. Roast dehydrated roots at 350° until they smell sweet and are golden brown, or 15-30 min (time varies on amount of roots used).  
4. Place root chunks in a blender, blend until fine.  This mixture can be stored on the shelf in an air-tight container for several months.
5. To make coffee: Pour water and 1-2 T root powder into a saucepan, bring to a boil.  Simmer until desired potency is reached, 5-10 min.  Remove from heat and pour through strainer into a mug.  Sweeten with milk, molasses (or sugar if you're picky), and honey.  Mmmm.