Dandelion Saffron Elixir
This elixir has been my absolute favourite drink the last couple of weeks. I absolutely love dandelion, and with Spring making its arrival in the north (where I am currently spending some time) we have dandelion flowers popping up everywhere.
Saffron lends an earthy, floral taste, and paired with the creaminess of tahini and the slightly bitter taste from dandelion, it comes together as a lovely treat.
INGREDIENTS
1 cup roasted dandelion root tea (1 tsp/ 1 tea bag steeped in hot water for at least 5 minutes)
1/2 cup soy milk, oat milk or coconut milk
2 tsp tahini
1 medjool date, pitted
1/4 tsp cinnamon
1/4 tsp cardamom
8 strands saffron
1/8 tsp sea salt
1/4 tsp vanilla bean powder
Sweetener of choice (stevia, monk fruit, coconut sugar or maple syrup)
Add all ingredients to a high speed blender and blend well.
Pour into a pot and heat up on medium heat, until the point just before simmering.
Serve in a big mug with a dash of cinnamon on top. Alternatively you can skip heating the drink up, and instead serve it cold.
