Pink Beetroot Latte {Recipe}

Since you know that I am all about beets, I wanted to show you what I made last year. Ironically, beets now seem to be trending so much, especially beetroot powder. I used that in the low-calorie doughnut recipe that I showed you on here, earlier this year.

This is a quick and easy warm latte recipe that I made during Valentine's Day this year. It's also a fun little drink that will get your friends talking about how beautiful the colour is if you want to make it whilst entertaining.

If you’re not used to the earthiness of beetroot then use less powder. I used the addition of a hint of rosewater in my original recipe but this solely uses rose petals as a garnish (as I have done with my cake and doughnuts in the past). Have fun & enjoy!

Pink Latte {Sugar-free}
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 tablespoon beetroot powder
1 teaspoon pure vanilla extract
415ml (1 ¾ cups) unsweetened almond milk (or coconut milk)
organic rose petals for garnish

*Optional: Add your favourite sweetener to taste, if you prefer.

Yield: Serves 2

1. In a saucepan or small pot, heat the almond milk on medium heat (bring to a low boil).
2. Switch off the heat and remove the pot off the hob.
3. Add in the cinnamon, cardamom, and vanilla extract, whisking in the beetroot powder manually or with an immersion blender or frother.
4. Divide the mixture between two mugs by pouring over a sieve or tea strainer to catch the sediment of the spices. Add rose petals to garnish. Serve hot.

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

This is an original recipe by Madison of FASHION TALES blog and part of a culinary book series. 28. 06. 2018.

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