How to Make a Pink Beet Latte

When I was a kid, there was no side dish I loathed more than beets. My mom used to boil it until it got very soft, and I would watch in awe as the color of the water turned into a crimson hue. After tasting it a few times, I would wonder who on earth enjoyed such a tasteless thing and all my mom told me is, “it’s good for you.” Well turns out she was right. Beets have a number of impressive benefits including their ability to lower blood pressure, promote liver and blood detoxification, improve digestion, support brain health, and so much more. I have since come to enjoy the flavor, especially shredded raw in salads, but because I’m always looking for new ways to incorporate it, I tried making a beautiful pink-hued beet latte, so move over matcha. Here’s the recipe.

Ingredients:
• 1 medium beetroot or organic beet powder
• Fresh ginger (add this to taste; you can also use ginger powder but using fresh will give you a nicer flavor and more health benefits)
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup non-dairy milk (preferably unsweetened)
• 1 tsp raw honey or maple syrup (omit if using sweetened milk)
• Edible rose petals to garnish (optional)

 

Directions:
1. Boil the beetroot until soft. If using the beetroot powder, skip this part.
2. After it is cooked, removed the skin and toss it in a blender with all the ingredients listed above.
3. Strain the ginger fibers out for a smoother drink. One way to avoid this to grate and squeeze the ginger juice into the mixture prior to blending.
4. Add the mixture to a saucepan and heat until warm.
5. Add any additional adaptogens or superfoods you like and enjoy.3AF4600E-75AD-4FCD-977E-B150BEE8A1C4

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