Dandelion Tea Latte Oat Vanilla (Printable)

Dandelion root, oat milk, and vanilla combine for a soothing, vegan latte with gentle sweetness and creamy foam.

# Ingredient List:

→ Dandelion Tea

01 - 2 tablespoons roasted dandelion root (loose or tea bags)
02 - 2 cups water

→ Latte Base

03 - 2 cups oat milk (preferably barista-style, gluten-free certified if needed)
04 - 1 tablespoon maple syrup or alternate sweetener
05 - 1 teaspoon pure vanilla extract
06 - Pinch cinnamon (optional)

# Steps:

01 - Bring 2 cups water to a boil in a small saucepan. Add roasted dandelion root or tea bags, reduce heat, and simmer for 5 to 7 minutes. Strain using a fine mesh strainer if utilizing loose root.
02 - Heat oat milk in a separate saucepan over medium-low until steaming, avoiding boiling. Whisk in vanilla extract, maple syrup, and cinnamon if using.
03 - Froth the oat milk mixture using a milk frother or whisk until a creamy foam forms.
04 - Divide brewed dandelion tea evenly into two mugs. Top with frothed oat milk, spooning extra foam on top. Sprinkle additional cinnamon if desired. Serve immediately.

# Expert Advice:

01 -
  • This latte tastes rich without caffeine, so you can enjoy it any time of day without jitters.
  • Oat milk creates an incredibly creamy foam, and the hint of vanilla feels like a treat without overpowering the earthy base.
02 -
  • If you overheat oat milk, it separates and loses its creaminess—steady heat makes all the difference.
  • The first time I skimped on vanilla, the drink tasted flat; a full teaspoon brings everything together.
03 -
  • Letting the dandelion tea cool for a minute before adding milk prevents flavor dilution and preserves the blend’s complexity.
  • A touch more cinnamon makes the aroma linger longer—just sprinkle before the first sip.
Go Back