Pink Latte [Beetroot and Rose Latte] Recipe

I have been enjoying beetroot lattes for a couple years now and since summer is approaching, what better way to enjoy such a pretty beverage than iced. There’s enough natural sweetness from the beetroot itself and makes a beautiful presentation amongst guests if you’re entertaining. Plus, you can always talk about the anti-inflammatory and complexion-enhancing properties of rose or the nutrients that beetroot provides.

This recipe is a slight difference than my original (hot pink latte) recipe in 2018. When Iced, I do like this latte with almond extract. It’s amazing! I thought I’d finally share my secret.

Iced Beetroot Rose Latte {Sugar-free}

¼ teaspoon ground cinnamon
1 large pinch ground cardamom
2 teaspoons beetroot powder
1 ¼ teaspoons pure almond extract
500ml unsweetened almond milk (or coconut milk)
organic rose petals for garnish - (Optional)
2 teaspoons Stevia, granulated or your preferred sweetener - (Optional)

Yield: Serves 2-4 in medium to large glasses with ice.

1. In a regular blender or using an immersion blender, add in the almond milk, and beetroot powder.
2. Blitz on a medium setting until incorporated and slightly frothy (about 60 seconds).
3. Add in the cinnamon, cardamom, almond extract and sweetener of choice. Blitz for 10 seconds more.
4. Divide the mixture between two iced-filled glasses by pouring over a sieve or tea strainer. Add rose petals to garnish. Serve chilled.

Tips: I use green cardamom pods, then mash it up in a pestle and mortar, or you can use a store-bought cardamom powder.

This is an original recipe by Madison of FASHION TALES blog and part of a culinary book series. 19. 05. 2020