Beetroot Latte
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.
Ingredients
- 2 cup unsweetened soy milk
- 1 cooked beet
- 2 Medjool date
- 1 tsp pure vanilla extract
- 1 cinnamon stick
- 1 Tbsp maple syrup
- 1/4 cup brewed espresso
Instructions
- 1
Combine the soy milk, beet, dates, and vanilla extract in a high-powered blender until smooth and creamy.
- 2
Pour this mixture straight into a saucepan over medium-high heat. 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
Add the cinnamon stick and maple syrup. Let the mixture heat up, stirring throughout to prevent burning. Let simmer for about 3 minutes, then remove the cinnamon stick.
- 4
Pour into mugs and optionally add a shot of espresso. Stir, and enjoy!
Cook it from the original
This recipe comes from pickuplimes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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