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Creamy Pink Latte

A stunning, dairy-free latte with a natural pink hue from beetroot powder, blended with creamy coconut milk, maple syrup, and warming spices for a cozy, antioxidant-rich drink.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 1 large latte
Course: Beverage, Snack
Cuisine: American, Fusion
Calories: 180

Ingredients
  

Latte Base
  • 1.5 cups unsweetened coconut milk cartoned or canned
  • 1.5 tsp beetroot powder high-quality
  • 1 tbsp pure maple syrup adjust to taste
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp ground cinnamon
  • 0.125 tsp ground ginger tiny pinch
  • 1 pinch salt
Optional Toppings
  • coconut whipped cream
  • extra cinnamon for dusting
  • cinnamon stick for garnish

Equipment

  • Small saucepan
  • Whisk
  • Milk frother or blender
  • Measuring Spoons

Method
 

  1. Pour the coconut milk into a small saucepan. Warm over medium-low heat until hot and steaming, but not boiling.
  2. In a small bowl, whisk together the beetroot powder, cinnamon, ginger, and salt.
  3. Take about 1/4 cup of the hot milk and whisk it into the beetroot-spice mixture until a smooth, lump-free paste forms.
  4. Pour the pink paste back into the saucepan with the remaining warm milk. Add the maple syrup and vanilla extract.
  5. Whisk continuously over low heat for 1-2 minutes until everything is fully combined, hot, and uniformly pink.
  6. For a frothy texture, use an immersion frother directly in the saucepan or carefully blend the hot mixture in a blender for 15-20 seconds (use caution with hot liquids).
  7. Pour immediately into a mug. Top with coconut whipped cream, a dusting of cinnamon, and a cinnamon stick if desired. Serve warm.

Notes

For an iced version, let the prepared latte cool, then pour over ice and shake or blend until frothy. The quality of beetroot powder greatly affects color and flavor.