Beet Velvet Latte
Move over old Beet-Apple-Carrot juice combo, this red velvet latte is here to replace you (possibly forever.)
Seriously though, if you're given the option to drink your beet juice in the form a latte, TAKE IT!
This plant-based, all natural and wholesome red velvet latte (or should I say beet velvet latte?) is truly a treat in this cold months. Not winter anymore? Have it iced! In fact, I first whipped up an iced red velvet latte before deciding to froth up some soy milk on top. Best decision ever. They're delicious both ways, but there is just something about a milk foam that is so comforting.
Unlike the store bought sugar-filled cup of hot, steamy cup of saturated fat deliciousness, this all natural red velvet latte is basically as good as a cold pressed juice and tastes just as good! No nasties here, no waist-widening ingredients either. Even better, this latte is practically going to slim you down with the added green coffee. It's the ultimate healthy treat!
Beet Velvet Latte
Makes one serving
Ingredients
20 ml beet juice
130 ml plain, unsweetened soy milk
1 tablespoon cocoa powder (I used dutch processed cocoa powder typically used in red velvet cake)
1 tablespoon liquid sweetener of choice (e.g. honey, coconut nectar, maple syrup, agave, etc.)
1/2 tsp vanilla extract
Method
Latte:
1. Mix cocoa powder, green coffee, vanilla and your sweetener of choice with the beet juice until well combined.
2. Then pour in the soy milk into the mixture and mix well. Add in ice cubes for an iced beet velvet latte. If making milk foam, skip the ice and reserve 50ml of soymilk to steam.
Milk foam:
1. Steam your soy milk by gently heating it on stove top under low heat for about 3-5 minutes. When the milk starts to heat up, grab your milk frother or a hand held blender and froth until foamy.
2. Pour the foam on top of the prepared red velvet latte and enjoy!
