• 1 cup hot brewed Teeccino Dandelion Dark Roast (or other preferred dandelion tea)

• 1 tablespoon raw cashew butter* (we used Artisana)

• 1-2 teaspoon maple syrup

• ½ teaspoon vanilla extract

• ⅛ teaspoon cinnamon

1. To brew Teeccino (or other dandelion root tea): Place the tea bag in a heatproof mug or glass and add 1 cup boiling water. Allow to steep for 3-5 minutes, then discard the tea bag (or use it again for a weaker tea).

2. To a high-speed blender, add the hot brewed tea, cashew butter, maple syrup, vanilla extract, and cinnamon. Blend on high until smooth and frothy.

3. Serve hot in your favorite mug! 

NOTE: Can be refrigerated for up to 5 days or frozen in an ice cube tray for up to 1 month. Reheat on the stovetop over low heat (note that it will lose its frothiness), or reheat in a milk frother.