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our signature cup
This is the one we actually make. A third of the cup is strong dandelion brew, the rest is milk frothed with honey, cinnamon, sage and the smallest dash of cayenne. Warm, a little savoury, faintly sweet, and completely caffeine-free.
the house recipe
One third dandelion, two thirds frothed milk. The honey rounds off the bitterness, the cinnamon reads as sweetness, the sage makes it savoury and grounding, and the cayenne arrives last as a slow warmth. It's the cup we hand to skeptics.
No roasted dandelion yet? Start here — a $2–3 bundle makes weeks of this. For an iced version, use cold brew straight from the bottle and cold milk over ice.
Boil the sage with the dandelion. Sometimes we drop the sage straight into the pot instead of the milk — it makes the whole batch savoury and herbal rather than just the foam.
Stir the honey in off the heat. Raw honey is worth using raw — boiling it just turns it into sugar.
Go easy on the cayenne. A dash smaller than you think. It keeps building as the cup sits.
build your own cup
Dandelion's clean bitterness is a far better backdrop for spices than coffee is — it holds them up instead of fighting them. Pick one or two, not eight.
2–4 tsp, frothed into the milk
The simplest fix for bitterness, and it softens the whole cup rather than just sweetening it. Add it once things are off the boil so it stays raw.
¼ tsp ground, or 1 stick
Reads as sweetness without adding any sugar, and rounds off a dark roast beautifully. Drop a whole stick into the pot for something mellower than ground.
1 fresh leaf, or a pinch dried
The one that makes this cup ours. Savoury, resinous and grounding — it turns the latte into something closer to a tonic. Froth it into the milk, or boil it with the dandelion.
a very small dash
Not for flavour so much as sensation — a slow warmth at the back of the throat that arrives after the sip. Brilliant with cinnamon and honey.
a pinch, or 1 crushed pod
Warm, floral and faintly citrusy — it makes the whole cup smell expensive. Crush a whole pod into the pot, or whisk ground cardamom into the milk.
2–3 thin coins, in the pot
Brightens the earthiness and adds a gentle heat that lingers. Especially good on a cold morning, or when your stomach is unsettled.
1–2 drops, food-grade, at the end
A cooling finish against all that roasty warmth. Two drops is genuinely the limit — it's potent. Fresh mint leaves steeped in the milk are a gentler route.
¼ tsp extract, or ½ a scraped pod
Turns the whole thing dessert-like without any extra sugar. Vanilla plus oat milk is the combination that converts people who swore they'd never give up lattes.
1 tsp unsweetened, whisked in
Dandelion already has cocoa notes, so this leans into what's there. Whisk it into a little hot brew first to make a paste, or you'll be chasing lumps.
a scrape, grated over the foam
A finishing spice rather than a brewing one. Freshly grated over the milk foam it's warm and slightly sweet; the pre-ground stuff is a pale imitation.
1 whole pod, in the pot
Deep liquorice-sweet and a little mysterious. One pod flavours the whole batch — two makes it taste like cough syrup, so restraint matters here.
1 wide strip, in the pot
A bright citrus lift that cuts through the roastiness — the same trick that makes orange and dark chocolate work. Use unwaxed peel, and none of the white pith.
Peppermint oil must be food-grade — essential oils sold for diffusers or skin are not meant to be swallowed. One or two drops in a full mug, no more. If in doubt, use fresh mint leaves instead.
Cayenne: start with a dash smaller than you'd like and build. It keeps developing as the cup sits.
Sage is lovely daily in the small amounts used here, but it isn't an everyday herb in large medicinal doses — and it's traditionally avoided while nursing, since it can reduce milk supply.
one more worth making
A softer, more floral cousin of the house latte — cardamom and peppermint instead of sage and cayenne. This one came from The Healing Almanac ↗.
the gentler one
Warm, frothy and gently spiced — caffeine-free comfort meant to be sipped slowly while the morning starts without you.
Originally from Jennifer's Healing Almanac.
three more we make constantly
All of these start from the same bottled brew: 1 tbsp of grounds per 4 oz of water, boiled and filtered.
for hot afternoons
The house latte, cold. 2–4 oz of cold brew straight from the bottle over a full glass of ice, then cold milk, 2 tsp honey whisked in first so it dissolves, and a dusting of cinnamon.
No reheating, no waiting. This is the easiest drink in the house from May onward.
for cold mornings
Boil the batch with 1 cinnamon stick, 1 crushed cardamom pod, 2 coins of ginger and 1 star anise. Filter, add frothed milk and 1 tsp honey, and grate a little nutmeg over the top.
All the comfort of chai, none of the caffeine — with a darker, roastier base than black tea ever gives you.
for the transition
Half dandelion brew, half regular coffee, built however you normally take it. Shift the ratio a quarter further every week or two.
The gentlest way off caffeine — your palate adjusts before your habits have to, and the withdrawal headache never arrives.
free grounds, no catch
We roast more every weekend than two people could ever drink, and we'd rather share it than let it sit in a jar. Pick whichever one fits you.
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