You can buy ready-roasted dandelion root and chicory, but not all herb suppliers stock them. To roast your own, purchase the roots pre-chopped and dried, and lay them in a single layer on an oven tray. Roast in a preheated oven at 300°F for 30 to 40 minutes, just until they have turned a rich dark brown. Keep checking to make sure they don’t scorch. Let them cool, then store in an airtight glass or metal container.
Put the dandelion, chicory, fennel seeds, and licorice in a small pan. Add the measured water and gently bring to a simmer for 10 minutes. Strain into 2 mugs, adding a cinnamon stick to each for stirring.