Pink Beet Latte


If you are a fan of beets, you’ll fall in love with this delicious and naturally sweet beet latte! 

Paleo Vegan Beet Latte

Happy Friday, you beautiful souls! It’s about to get REAL over here, because I’m picking my parents up from the airport today, and then we are headed to Mexico on Sunday to start my wedding week. I’m so excited, but to be honest, I’ve been quite stressed out with some last minute planning and scrambling.

I think I’ll be in a much better state once we are there and enjoying the sun and the beach. However, with the amount of cortisol I’ve been dealing with, my liver needs some extra love these days. And the best way to do that? Enter the beet.

Paleo Vegan Beet Latte

Beets are so high in antioxidants, and have the power to eliminate toxins from the liver and improve the digestion of fats. I’ve been a fan for a long time, and when I tried out a beet latte at a LA coffeeshop a few weeks back, I knew I had to recreate it at home!

I was skeptical about the combination of beet and milk at first, but I’m quite obsessed with how decadent, creamy, and naturally sweet this pink beet latte tastes. And the gorgeous color just can’t be beat (or beet?)!

I have talked about in the past that I like to give up coffee for a week about once every month because I hate feeling like I’m addicted to or dependent on any one food. Well, this beet latte is a delicious substitute during those times and I still feel like I’m enjoying a hot yummy drink, without feeling deprived. Plus, I love that it’s doing the opposite of coffee: nourishing my liver and digestion instead of taxing it.

If you never tried beet latte before and are totally weirded out by it, I encourage you to try it! I think you’ll be surprised how yummy it tastes, and your body will love you for it.

Paleo Vegan Beet Latte Paleo Vegan Beet Latte

Pink Beet Latte
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 medium beetroot
  • ¼ inch fresh ginger
  • ½ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • 1½ cup unsweetened non-dairy milk (I use almond)
  • Optional: 1 tsp honey
Instructions
  1. Place beetroot in a saucepan and submerge with water. Bring to boil over medium high heat, and turn down heat to low and simmer for 30 minutes until you can easily pierce the beet with a fork.
  2. Drain the beet, let it cool for 15 minutes, and peel it.
  3. Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
  4. Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
  5. Pour ½ cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
  6. Use a milk frother on the rest of the milk or blend in the blender to until it gets foamy.
  7. Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
  8. Stir in honey, if using, and enjoy!


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