This cozy, frothy, pink latte recipe is made with plant-based milk, beetroot, warming spices, and a hint of vanilla and honey. Simple ingredients with delicious, naturally sweet results. It’s healthy and so comforting on a chilly day!
What Makes This Recipe Great
I created this recipe a week before my wedding when I was so stressed out with all of the last-minute details that had to come together. Plus, I was picking up my parents from the airport and heading out of the country to Mexico. It was… a lot!
With all that stress and cortisol, my liver needed some extra love. And the best way to do that? Enter the beet! Beets have so many health benefits! They 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 coffee shop, 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 latte tastes. And the gorgeous color just can’t be beat (or beet?)!
Ingredient Notes
If you never tried a beet latte before and are totally weirded out by the idea of drinking beets, I encourage you to try it! I think you’ll be surprised how yummy it tastes, and your body will love you for it.
- Beetroot: I like to use a fresh, small beetroot. You can swap this for beetroot powder if you have it on hand.
- Fresh Ginger
- Vanilla Extract
- Ground Cinnamon
- Dairy-Free Milk: I used almond milk. Feel free to use your favorite.
- Honey: You can also use maple syrup if preferred.
Step-by-Step Instructions
- Place beetroot in a saucepan and submerge with water. Bring to a boil over medium-high heat, turn down the heat to low, and simmer for 30 minutes until you can easily pierce the beet with a fork.
- Drain the beet, let it cool for 15 minutes, and peel it.
- Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
- Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
- Pour 1/2 cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
- Use a milk frother on the remaining milk or blend in the blender until it gets foamy.
- Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
- Stir in honey, if using, and enjoy!
Expert Tips
- Espresso: If you don’t need this to be caffeine free, you can always add a shot of espresso to the mixture. Keep in mind, it won’t be detoxing your liver, but it will still be a creamy, delicious pink latte (with extra flare).
- Beetroot Powder: If you have beetroot powder and would prefer to use it instead of a whole beetroot, use 1 tbsp of the powder.
- Dairy: This pink latte is vegan and dairy-free. If you prefer regular dairy, you can substitute regular milk for almond milk.
- Iced Pink Latte: If you want to make an iced version, don’t heat or froth the milk, and instead add the cold milk directly to the blender.
Recipe FAQs
While the health benefits of this beetroot latte recipe are really all in the beets, if you’re looking to add some caffeine to this drink, you can!
Beets are excellent sources of nutrients, and antioxidants, boost your immune system, and more!
Beet lattes taste creamy, decadent, and sweet. In my opinion, they are delicious!
More Delicious Drink Recipes
Easy Pink Beet Latte Recipe
Ingredients
- 1 small beetroot
- 1/4 inch fresh ginger
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1 1/2 cup unsweetened non-dairy milk (I use almond)
- 1 tsp raw honey or maple syrup (Omit for Whole30)
Instructions
- 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.
- Drain the beet, let it cool for 15 minutes, and peel it.
- Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
- Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
- Pour 1/2 cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
- Use a milk frother on the rest of the milk or blend in the blender to until it gets foamy.
- Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
- Stir in honey, if using, and enjoy!
Notes
Expert Tips
- Espresso: If you don’t need this to be caffeine free, you can always add a shot of espresso to the mixture. Keep in mind, it won’t be detoxing your liver, but it will still be a creamy, delicious pink latte (with extra flare).
- Beetroot Powder: If you have beetroot powder and would prefer to use it instead of a whole beetroot, use 1 tbsp of the powder.
- Dairy: This pink latte is vegan and dairy-free. If you prefer regular dairy, you can substitute regular milk for almond milk.
- Iced Pink Latte: If you want to make an iced version, don’t heat or froth the milk, and instead add the cold milk directly to the blender.
I have had beet hot chocolate, but never a beet latte! This looks like it would be right up my alley. The color is so beautiful!
Thank you! It’s so delicious, especially if you love beets!!
how many calories per serving
Just updated the recipe with the nutrition information. It’s below the recipe! 🙂
The sodium content seems awfully high. Where is all that sodium coming from? The almond milk would have the most sodium out of all the ingredients, but that still seems too high to me. Is that correct? That makes this drink off limits if you are watching your sodium content. It does taste dreamy though! I loved it! Thank you!
Yeah I thought the same thing!!
Oops, sorry I didn’t see your comment until now. You are right. I’m not sure what happened but I fixed the nutrition info and it should be correct now. Thanks for pointing this out!
I like to add a couple drops of Orange essential oil in mine! (I also use beet powder ☺️)
Could you roast the beet instead of boiling it? Or will that change the flavor?
Yes, you can roast it. It shouldn’t alter the flavor.
Thank you so much for sharing this, I’m about to make it, it looks delicious, namaste.
Paola
I’m so intrigued by this!! Definitely giving it a try!
I used 1 tsp beet powder per cup of milk ~ I also used regular 2% cow’s milk. I just heated the milk in a saucepan and blended it all together in my vitamix. Absolutely delicious! Thank you for sharing.
This recipe is legit. I substituted beet powder for a real beet and it is just as yummy!
Thoughtful Side Note: This drink recipe is tagged as vegan, but many vegans do not consume honey. *Substitute raw sugar in place of the honey.*
Thank you for sharing! <3
So glad you liked it! Yes, it’s vegan if you use maple syrup, as noted in the ingredients list.
This is really really good. I did a dd a bit more ginger because I like the “zig”. I did have fresh beets so I used part of a can of sliced, no sugar added beets. I want to try organic beet powder next. This is now my favourite go-to latte. Thank you so much for this recipe.
Thank you so much!
Do you think tinned beets would be ok to use in this recipe?
yes!
I never would’ve thought to purée beets with milk, this was seriously delicious!!! My 12 year old loved it too! I can’t wait to try it iced!