Dandelion root mocktails for Dry January and beyond

Dandelions are amazing! Not only do they offer bright yellow flowers of hope for us and pollinators in early spring, but in winter those tap roots store essential nutrition, which we can make use of for our bodies.

As we head into 2026 and recover from the potential indulgence and spending of the previous month, what a relief to look no further than the garden for ingredients that nature provides at no cost except time and space.  Throw in the fact that dandelions help

To incorporate air into something. • Compacted soil in lawns can be aerated by spiking it with a garden fork or using a hollow-tined cultivator, to improve drainage and grass growth. Worms also do a good job of aerating soil. • Aerating the contents of a compost bin can aid decomposition – occasionally stir up the ingredients with a garden fork or turn/move them into a new bin.

© Rachel Lambert

Dandelion roots being prepared for roasting

Dandelion roots are perfect for mocktails

Dandelions are amazing, but what do they taste like? Once those long, gangly roots have been carefully unearthed, washed and dried out, I like to bake them so they taste a little like coffee. Warming, bitter and roasted, the roots are perfect for desserts and drinks such as dandelion root syrup for mocktails. 

For the mocktails, first you’ll need to make the syrup. This recipe is from Rachel’s Wild and Sweet cookbook.

© Rachel Lambert

Candied dandelion root and citrus peel

Dandelion Coffee Syrup 

Makes 200ml (6½ fl oz) vegan and gluten-free

Ingredients:
• 1 tbsp roasted dandelion root
• 150g soft brown sugar

Grind the roasted roots in a coffee or spice grinder and place in a small saucepan with 175ml/6 fl oz water. Bring to the boil and gently simmer for 10 minutes, then strain through a tea strainer or muslin cloth and discard the roots. There should be about 100-125ml/3½-4½ fl oz liquid.

Pour back into the (cleaned) pan and add the sugar. Stir over a low heat until the sugar has dissolved, then bring to a simmer and immediately take off the heat. Allow to cool fully, then store in a sterilised jar or bottle for up to two months in the fridge. 

Once you have the roasted dandelion syrup, making mocktails is easy and you can create any combination you like. Here are some suggestions:

Dandelion Coffee mocktail

A dash of roasted dandelion syrup, topped with water, stirred and topped with a garnish of finely sliced orange peel and ice. Simple.

Dark Dandelion and Spice mocktail

Fill equal parts water, fresh orange juice and ginger beer (non-alcoholic) and top with roasted dandelion syrup and ice. Stir and adjust flavouring as required. This is my version of the Dark and Stormy cocktail. 

Want to know more about dandelions, their qualities and recipe ideas?

Rachel’s award-winning book Wild and Sweet: Forage and make 101 seasonal desserts will take you step-by-step through:

• how to roast dandelion roots 
• dandelion coffee 
• roasted dandelion root and almond thins
• roasted dandelion and orange pie
• candied dandelion root and citrus peel 
• dandelion and burdock tiramisu

You’ll also find recipes for wild and garden plants growing in spring, summer, autumn or winter. 

Want to know more about dandelions, their qualities and recipe ideas?

Going alcohol, dairy and caffeine-free in January? 

In Rachel’s Wild and Sweet cookbook you’ll also find recipes for dandelion root ‘coffee’ and vegan dandelion and orange pie, the latter tasting surprisingly like chocolate.

© Rachel Lambert

Dandelion root ‘coffee’

© Rachel Lambert

Roasted dandelion and orange pie