BEET GINGER LATTE
I had to ask a friend if calling this drink “latte” made sense considering there's no espresso in it. It does have steamed (plant) milk and it can be super foamy if you have the right equipment. I got inspired to make this at home after seeing all the colorful “lattes” on a menu in cute little cafe in NYC. Don’t ask me which one because NYC or any crowded city is full of them nowadays. Here, I added things I regularly keep in my pantry for other recipes, except for the beet powder. I can’t say I use beet powder very often but let’s see what other recipes I can come up with that involve it.
Why am I using ground up powdered ingredients instead of fresh? I suppose you could use fresh, but using these powders make this recipe pretty effortless for cold days you want to be lazy and just lounge in bed reading books all day (this is me almost every weekend during the winter). If you try this with fresh beets, ginger, and vanilla (super expensive but could be worth it) let me know!
- 1 ½ cups of plain unsweetened almond milk
- 1 tsp of beetroot powder
- ½ tsp of ginger powder
- ½ tbsp of raw honey (more or less depending on your sweetness preference)
- ½ tsp of vanilla bean powder or ¼ tsp of vanilla extract
Heat the almond milk in a small pot over medium heat for a few minutes until you see some foam. Do not boil. Place all ingredients in a high-speed blender and blend on a medium speed for a minute or 2 until the blend is super frothy. Alternatively, you can mix all the ingredients in your serving mug until everything is dissolved and foam the top of the liquid with a handheld milk frother. When serving sprinkle with a tad more beet powder to make it look pretty.