Ingredients
Scale
- 1 cup (8 oz) milk of choice (whole, oat, almond, or coconut)
- 1 tablespoon beetroot powder (organic, pure beet powder)
- ½ teaspoon ground cinnamon
- ¼ teaspoon fresh grated ginger (or ⅛ teaspoon ground ginger)
- ¼ teaspoon vanilla extract
- 1-2 teaspoons maple syrup (or honey, adjust to taste)
- ½ teaspoon coconut oil (optional, for creaminess)
- Tiny pinch of ground cardamom (optional, but amazing)
- Pinch of sea salt (enhances all flavors)
Instructions
- Create Beetroot Paste: In a small bowl, combine the beetroot powder with 2 tablespoons of your milk (cold is fine). Whisk thoroughly until you have a smooth, lump-free paste. This step is crucial for preventing clumps in your final drink. The paste should be thick and completely smooth.
- Combine Ingredients: Pour the remaining milk into a small saucepan. Add the beetroot paste, cinnamon, grated ginger, cardamom (if using), coconut oil (if using), and a pinch of salt. Whisk everything together until well combined and the beetroot is fully incorporated into the milk—you should see a beautiful pink-magenta color developing.
- Heat Gently: Place the saucepan over medium-low heat. Warm the mixture gently, whisking occasionally to prevent the beetroot from settling at the bottom and to avoid scorching. Heat until the mixture is steaming and small bubbles form around the edges (about 150-160°F), approximately 5-7 minutes. Do not let it boil, as this can affect the flavor and destroy some of beetroot’s beneficial compounds.
- Add Sweetener and Vanilla: Once heated through, remove from heat and whisk in your maple syrup and vanilla extract. Taste and adjust sweetness to your preference. The drink should be pleasantly sweet with earthy undertones and warming spice notes.
- Froth (Optional but Recommended): For that café-style experience, use a handheld milk frother to create foam directly in the saucepan for about 20-30 seconds. Alternatively, carefully transfer to a blender and blend on high for 10-15 seconds for maximum frothiness. You can also just whisk vigorously for 30 seconds to create some foam.
- Serve Immediately: Pour into your favorite mug through a fine-mesh strainer if you used fresh ginger (to catch any fibers). Top with any foam, and garnish with a light dusting of cinnamon or beetroot powder for that professional look. Enjoy while warm and marvel at that gorgeous color!
Notes
- Beetroot powder intensity varies: Start with 1 tablespoon and adjust. Some brands are more concentrated than others. Too much can make the drink overly earthy.
- Make it a paste first: Never add beetroot powder directly to hot liquid—it will clump immediately. Always mix with cold liquid first to create a smooth paste.
- Adjust sweetness: Beetroot is naturally sweet, but some find the earthy flavor strong. Start with less sweetener and add more if needed.
- Staining alert: Beetroot stains everything! Clean up spills immediately, be careful with light-colored clothing, and consider using a dedicated spoon for stirring.
- Fresh beet option: Use ½ cup cooked, peeled, and chopped beets instead of powder. Blend with milk in a blender until completely smooth, then heat on the stovetop.
- Make it iced: This is delicious cold! Prepare as directed, chill completely, and serve over ice with cold frothed milk on top.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Modern Wellness / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 latte (10 oz with whole milk)
- Calories: 155
- Sugar: 16g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg