I’ve never been a coffee drinker and have actually never had the infamous pumpkin spice latte that is so loved this time of year. But I love warm drinks like tea and hot chocolate, and dandelion root tea is one of my favorites!

Dandelion root tea has a nutty, robust taste that many say is similar to coffee. It helps to detoxify the liver, stimulate digestion, and can even help prevent swelling during pregnancy. Dandelion root tea is also said to help with milk supply while nursing. So any mamas out there, this drink is for you!

Besides the health benefits, I could drink this “latte” everyday because it is so delicious. It is creamy, comforting, and full of fall flavors. It gets its creaminess from an easy homemade cashew cream. I like making the cashew cream ahead of time and keeping it in the fridge so I can make this tea on the spot. It is the perfect bedtime treat if you’re craving something sweet!


Dandelion Root Tea Pumpkin Spice “Latte” {Dairy-Free, Coffee-Free}


A warming, detoxifying alternative to the season’s favorite drink! This cashew cream recipe makes enough for 4-5 drinks. It can be made ahead of time and refrigerated until needed. The “latte” recipe below makes 1 serving, so double as needed. I often make this in a larger mug and double the recipe for just myself!


For the Thick Cashew Cream:

  • 1 cup raw, unsalted cashews
  • water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • pinch of salt

For the Pumpkin Spice “Latte”:

  • 3/4 cup water
  • 1 bag roasted dandelion root tea
  • 1 teaspoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 1-2 teaspoons maple syrup
  • 1/4 cup thick cashew cream


  1. In a small saucepan, bring 1 1/2 cups water to boil. Pour the water over the cashews and let sit for 30 minutes.
  2. Drain and rinse the cashews. Place them in a blender with 3/4 cup fresh water. Blend on high until completely smooth. Add a tablespoon or so more water if needed, but the cream should be thick. Add the maple syrup, vanilla, and salt and blend until incorporated. Use immediately or refrigerate until needed.
  3. Place 3/4 cup water in a mug and microwave until boiling. You can also bring the water to a boil on the stove. Add the tea bag and let steep for 5-10 minutes. Stir in the pumpkin, pumpkin pie spice, maple syrup, and cashew cream. Top with coconut milk whipped cream if desired. Enjoy!


  • Serving Size: 1