Beet latte

Based on 6 ratings
Ruby

Ruby

Editor

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
50 ml red beet juice
300 ml almond milk
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
2 tsp maple syrup
ground cinnamon (for serving)
Metric
Imperial

Utensils

  • saucepan
  • whisk

Nutrition per serving

Cal
221
Protein
4 g
Fat
10 g
Carb
28 g
  • Step 1/3

    In a small saucepan, toast ginger, cinnamon, and nutmeg until fragrant over low to medium heat.
    • ¼ tsp ground ginger
    • ¼ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • saucepan

    In a small saucepan, toast ginger, cinnamon, and nutmeg until fragrant over low to medium heat.

  • Step 2/3

    Whisk in almond milk, beetroot juice and maple syrup. Bring to a simmer. Whisk again until frothy.
    • 300 ml almond milk
    • 50 ml red beet juice
    • 2 tsp maple syrup
    • whisk

    Whisk in almond milk, beetroot juice and maple syrup. Bring to a simmer. Whisk again until frothy.

  • Step 3/3

    Pour into a glass and sprinkle on extra cinnamon to taste.
    • ground cinnamon (for serving)

    Pour into a glass and sprinkle on extra cinnamon to taste.