Eosinophilic Esophagitis Friendly Ginger Dandelion Iced Herbal Tea
Earthy, spicy, and just sweet enough, this iced herbal tea is a genuinely refreshing drink that feels a little more special than anything you'd grab off a shelf. Dandelion root simmers alongside fresh ginger until the liquid turns a gorgeous deep amber — fragrant, warming, and complex without a single ingredient that tends to trigger esophageal flares. For anyone navigating a restricted ingredient list, finding a flavorful drink that doesn't rely on citrus, artificial flavors, or common allergens can feel like a real challenge, and this one quietly checks all those boxes. The honey dissolves right into the hot brew, rounding out the bitterness of the dandelion and the heat of the ginger into something beautifully balanced. Straining everything through a fine-mesh sieve leaves you with a crystal-clear tea that looks as good as it tastes poured over ice. A few sprigs of fresh mint on top make it feel like something you'd order at a nice café — except you made it at home with four simple ingredients.
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Learn more →Ingredients
4 servings
- 4 cups water
- 2 tbsp dried dandelion root
- 1 oz fresh ginger, peeled and thinly sliced (about 6–8 slices)
- 2 tbsp honey, or to taste
For serving
- 2 cups ice cubes
- 4 sprigs fresh mint (optional)
Instructions
- 1
Combine the water, dried dandelion root, and sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, until the liquid is a deep amber color and smells earthy and spicy.
- 2
Remove the saucepan from the heat. Stir in the honey until fully dissolved.
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