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Beetroot Latte



Beetroot Latte

  • 1 tsp beetroot powder

  • 1/2tsp turmeric

  • 1/2 tsp ginger powder

  • Pinch of Ceylon cinnamon

  • Pinch of cayenne pepper

  • Plant milk (shop bought or home-made – see below for ingredients and instructions)

Plant Milk

  • Handful of almonds or cashew nuts (preferably soaked in water for 4 hours)

  • 250ml water

  • Pinch of Himalayan salt (optional)

  • 1 date (optional)


  • Small whisk

  • Small pan (to heat the milk) or an electric milk heater

  • Blender (to make the plant milk)


Beetroot Latte

  • Place all the dry ingredients in a large cup

  • Pour 50ml hot water into the cup

  • Whisk the contents of the cup to form smooth paste

  • Heat 200ml of the milk of your choice and froth it (optional)

  • Add the milk to the cup and whisk the contents

Plant Milk

  • Place all the ingredients into a blender

  • Blend for 2 minutes

  • Sieve the mixture to remove any remaining nut pieces

  • The strained plant milk can be kept refrigerated for up to 3 days

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