To roast dandelion root: spread root pieces on a baking sheet and bake at 200º for 4 hours, turning every hour or so. Remove from the oven when all pieces have turned dark brown (but aren't burned!). Store in an airtight container in a cabinet.

Place 2 Tbsp. roasted dandelion root in a small saucepan with 2 cups of water.

Bring water to a boil, then reduce heat to medium-low and simmer 20 minutes.

Strain liquid into a cup.

Add coconut milk and vanilla. Stir and enjoy.