Beet Latte Recipe
With a beautiful pink color, and a rich and creamy foam, this beet latte is simple to make in 5 minutes or less, and is rich in vitamins and nutrients!
Servings: 2
Calories: 86kcal
Equipment
Ingredients
- 1 tablespoon beetroot powder
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 3 cups unsweetened almond milk
- 2 shots of espresso or ½ cup of strong coffee
Instructions
- Heat the almond milk in a large saucepan over medium heat. Don't bring it to a boil. Stir it occasionaly.
- When milk is warm, add the beetroot powder, maple syrup, and vanilla extract. Whisk in quick strokes until milk creates a frothy foam. If you prefer, you can transfer the milk to a blender, and blend at medium speed. This will create a nice foam. You can also use a milk frother if you have one.Note: If you don't want coffee with your beetroot latte, pour your milk into two mugs, and skip to step 4.
- If you do want coffee, pour coffee into two mugs. Top with milk. Scoop the foam and place it on top of the latte.
- Sprinkle with cinnamon, and beetroot powder. Enjoy!
Video
Notes
Tips for Making a Beetroot Latte
- Heat the milk on medium-low. I have often walked away from almond milk only to find it bubbling over the pan. Stay close while heating the milk, and keep the heat medium-low so you don't make a mess!
- Use short, quick movements with your whisk to get a nice frothy foam from whisking. If you need more foam, keep whisking.
- If you prefer not to put a lot of elbow grease into making your foam, you can use a frothing wand or transfer the milk to a blender. Blend for 20- 30 seconds. It will create a quick foam in no time!
- Top your latte with a sprinkle of warm cinnamon and a pinch of beetroot powder for added flavor!
Nutrition
Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 495mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Calcium: 461mg