Pumpkin Spice Dandelion Root ACV Tea
An earthy, fall-inspired tea with dandelion root, warm spices, and just a hint of ACV. Cozy without being overly sweet, and a great way to get to know dandelion tea if you’re new to it.
Print Recipe
Equipment
- Tea Infuser or strainer
Ingredients
- 1 cup hot water
- 1 teaspoon Dandelion Root (dried) or bag dandelion root tea
- ¼ teaspoon Pumpkin Pie Spice
- 1/2-1 teaspoon Apple Cider Vinegar
- 1 teaspoon Honey or sweetener of choice
- ¼ cup Almond Milk or cashew milk
- 1 pinch Cinnamon for garnish
Instructions
- Brew the dandelion root tea in hot water.1 cup hot water, 1 teaspoon Dandelion Root (dried)
- Stir in the milk, honey, and pumpkin pie spice.1 teaspoon Honey, 1/4 cup Almond Milk, 1/4 teaspoon Pumpkin Pie Spice
- Once it’s warm—but not piping hot—add apple cider vinegar.1/2-1 teaspoon Apple Cider Vinegar
- Finish with a dash of cinnamon.1 pinch Cinnamon
Notes
This tea is perfect for autumn evenings or as a coffee substitute. Avoid if allergic to dandelion.
Nutrition
Serving: 1cup | Calories: 32kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 82mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 0.1mg
Servings: 1 cup
Calories: 32kcal
Cost: $1.50