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Recipe starts at 02:01
This vibrant latte is so creamy. It's earthy and sweet, made wholesome with roasted beets and gooey Medjool dates. Make it into a red velvet latte by using plant-based chocolate milk. It's the perfect drink to cozy up with on a cold day.
▸ ▹ Vegan, soy-free, gluten-free, nut-free
Yield: 2-3 servings Prep Time: 3 min Cook Time: 5-7 min Total Time: 10 min
2 cups (500 mL) unsweetened plant-based milk*
1 steamed beet**
2 Medjool dates, pits removed
1 tsp (5 mL) pure vanilla extract
1 cinnamon stick
1 Tbsp (15 mL) maple syrup (optional)
1 shot of espresso (optional)
Combine the plant milk, beet, dates, and vanilla extract in a high-powered blender until smooth and creamy.
Pour this mixture straight into a medium-sized saucepan. If your blender isn't very powerful, or if you don't like small fibers to remain in your drink, strain the mixture first while pouring it into the sauce pan.
Place on the stove on medium-high heat and add in a stick of cinnamon. Let the mixture heat up, stirring throughout to prevent burning. Taste test, and if you like it more sweet add up to 1 Tbsp (15 mL) of maple syrup. When it's cooked at a gentle simmer for about 3 minutes, remove the cinnamon stick.
To a mug, add a shot of espresso (optional), and then pour onto it your beetroot-infused milk. Give it a stir, and enjoy!
*Nutrition tip: try to use a plant-based milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). Read more about calcium here.
**Speed it up: substitute the steamed beet with ½ raw beet instead; this makes for a more "earthy" and less creamy drink, but still delicious!
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