Last Updated on by Jean Choi 22 Comments
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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
Can you mix coffee with beetroot?
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!
What are the benefits of drinking beetroot?
Beets are excellent sources of nutrients, and antioxidants, boost your immune system, and more!
Are beet lattes good?
Beet lattes taste creamy, decadent, and sweet. In my opinion, they are delicious!
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Easy Pink Beet Latte Recipe
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!
5 from 8 votes
Print Pin Rate
Keyword: beet latte, pink latte
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 1 latte
Calories: 133kcal
Author: Jean Choi
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!
Nutrition Facts
Easy Pink Beet Latte Recipe
Amount Per Serving (1 latte)
Calories 133Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 78mg3%
Potassium 333mg10%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 13g14%
Protein 4g8%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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.
