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Beetroot Latte

12 min

Drink

10 ingredients or less

This vibrant latte is creamy, earthy, sweet, and made wholesome with roasted beets and gooey Medjool dates. Make it into a red velvet latte by using plant-based chocolate milk. It's the perfect drink to cozy up with on a cold day.

Servings

Total

12 min

Prep

5 min

Cook

7 min

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Ingredients

  • 2 cups (480 mL)
    unsweetened soy milk*
  • 1
    cooked beet
  • 2
    soft Medjool dates, pits removed
  • 1 tsp (5 mL)
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Directions

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  1. Combine the plant milk, beet, dates, and vanilla extract in a high-powered blender until smooth and creamy.
  2. Pour this mixture straight into a saucepan. If your blender isn't very powerful, or if you don't like small fibres to remain in your drink, strain the mixture through a sieve while pouring it into the saucepan.
  3. Place on the stove on medium-high heat and add in a stick of cinnamon. Let the mixture heat up, stirring throughout to prevent burning.
  4. Taste test, and if you like it sweeter add up to 1 Tbsp of maple syrup. Let simmer for about 3 minutes, then remove the cinnamon stick.
  5. To a mug, add a shot of espresso (optional), and then pour over the beetroot-infused milk. Stir, and enjoy!

Notes

  • * Nutrition tip: aim to use plant-based milk that is fortified with calcium.

Storage

  • Best to enjoy immediately.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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