Friends – how much do you love hot drinks? Honestly, I think I must drink about 6 hot beverages a day. Water, not so much (it gets downed more for the health benefits than the sheer pleasure), but hot drinks – any day. So lucky for me, and all the other hot-beverage connoisseurs around the world (which I hope is you), the world of lattes has become infinitely more adventurous and multi-coloured of late.
No longer does one have to choose between simple English Brekky with cow’s milk, or filter coffee with 2 sugars. These days we’re talking Turmeric Lattes, Matcha Lattes, Dandelion Coffees, as well as a plethora of herbal tea options made from various leaves, flowers, roots and other plant ingredients. At home, I also like to add my Caramel Maca Lattes to the mix, as well more recently, this tasty Mexican Hot Choc. But the latest one to crop up at cafes? Beetroot Lattes! I can’t take full credit for this one, I tried my very first virgin velvet latte at Mondays, a sweet little café owned by a friend of mine in Kingsland, Auckland. It was delicious. But here I was thinking, she must have been squeezin’ dem beets with her hands in order to make my nutritious brew. Not something I have time for on the daily back home.
Fast forward a few months, and I realised that my beloved beetroot powder in the fridge could be the perfect thing with which to make a quicky Velvet latte at home!
And so this recipe was born.
The best thing? There are only 6 sweet ingredients, you can mix them together in just a few minutes, and voila, you’ve got a jar full of ready-made Velvet Latte goodness ready for the taking, in even your shortest of daily moments.
Ready for it? Let’s get on in!
Sweetener sweetener on the wall, whose the fairest of them all?
People often ask me what sweetener is best to use, and honestly, it depends on your personal situation. I wrote up an in depth table a while back, detailing all the different types of more natural/unrefined sweeteners there are around. But here’s a quick summary of my top favourites and why:
- Fruits – the best sweetener of all! Bananas, mangoes, apples – if a recipe allows for it, I’ll always try to sweeten first using whole fresh fruits.
- Dates – next up dates. I love using whole food sweeteners wherever possible, as they contain all the fibre and phytonutrients surrounding the sugar molecules. These help with even absorption, and have other biochemical benefits also. Dried fruits like dates are more concentrated so you don’t want to use as much, but they’re a great way to sweeten recipes where you don’t want a specific banana/mango/other type flavour. I use these a lot in my raw cake bases, crumbles, and savoury recipes.
- Coconut nectar – probably my favourite liquid sweetener, it’s low GI, and has a lovely neutral taste so doesn’t over power recipes. I use this in many of my raw treats where I don’t want any texture in mix. Perfect for adding a dash to dressings or sauces too.
- Coconut sugar – I’ve used a dash of this in this Latte recipe here. It’s a great less refined alternative to regular white table sugar, and has a lovely caramel flavour. It’s nice in hot drinks, use as you would regular sugar, but I also love using a dash of it in cookies, as it gives them a chewy yet crunchy texture – something that’s not achieved with other liquid sweeteners or fruits.
- Brown rice malt – my other favourite liquid sweetener – affordable price, and neutral flavour, although higher GI than coconut nectar.
- Yacon syrup – my number one liquid sweetener for diabetics, or people with insulin resistance, glucose dysregulation, or weight control concerns. It has a near negligible GI and lovely floral flavour. Note – the floral flavour can overpower certain recipes.
- Stevia – my other top recommendation for diabetics/glucose dysregulation/weight management – it is very low calorie. It doesn’t perform quite as well in baking, but it’s great to sweeten hot drinks, and as a 50:50 mix with another regular sweeteners.
- Monk Fruit – a newer sweetener, it also has a low GI, so good for diabetics/glucose dysregulation/weight management.
That’s it! If you want to read more, you can find that original table here.
Back to our latte, once you’ve made your dried mix, you’re ready to brew. I’ve used a half half mix of water and milk, which tastes fab, and isn’t too heavy. If you like a creamier latte though (or are using a thinner milk like rice, or store-bought almond), then 100% milk would be nicer. For soy or oat they’re much creamier, so you can easily get away with half and half.
Finally – that latte art, I know, first time for me, and I reckon it turned out pretty well! (We were trying for a kiwi fern, but ended up with lightning bolt. Still…). If you want to try your hand at latte art, froth up your milk in a blender (or Nespresso machine if you have one). I simply heated my milk and water in a pot, blitzed it up in a blender for a minute til frothy, then poured over the dry powder mix. Although these lattes are equally delicious just made on the fly – boiling water in, then milk (hot or cold) to top.
Note – this is a bit of a thicker drink, so you may end up with a bit of pulp to chew on at the end – but as noted above, fibre is a good thing! That means you’re eating real ‘whole’ foods. So grab your teaspoon.
If you try these sweet little Velvet Beetroot Lattes, tag me in your mugs of goodness on Instagram! I’ve been loving seeing all your insta stories of late too (how cool are they?), so if you try any of my recipes out, do share. Tag me @begoodorganics and #begoodorganics so I can pop over and say hello. If you’re not on Insta, you can always share your remakes on my Facebook page too, right here.
That’s it from me for now, love to hear how you’re keeping – leave me a comment below or send me an email. And as always, til next week, stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you’re not already subscribed to my weekly recipe emails, be sure to do that here, and don’t miss my next recipe video by signing up to my YouTube here.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Beetroot Latte Mix
- 8 tbsp beetroot powder
- 1 tbsp cinnamon
- 2 tsp ginger powder
- 1/2 tsp vanilla bean powder
- Pinch chilli powder
- 2 pinches sea salt
- 2 tbsp coconut sugar
For each serve
- 1 tbsp Beetroot Latte Mix
- 1/2 c water
- 1/2 c plant-based milk almond, rice, oat, soy, and coconut will all work great here
- Mix all ingredients in a glass jar.
- To serve, add 1 tbsp of the mix to a mug, 1/2 cup of boiling water and stir to combine, then top up with hot milk. Or if you’re pressed for time, make like you would a regular milky tea – ~3/4 c boiling water and rest cold milk straight from the fridge. Drink and enjoy!
- Dry mix will keep in a sealed jar in the cupboard for up to 6 months.
- Make it sugar free – Omit the coconut sugar, and add a dash of stevia instead (to your taste – stevia is super strong so you won’t need nearly as much).
- Make it soy free – Simply use another plant-milk option – almond, any other nut/seed, coconut, rice, oat and organic soy are all fab options. Try my Almond, Coconut & Sesame Milk recipe here, or my nut-free Sunflower and Coconut Milk here for a homemade version.
- Make it keto – replace the coconut sugar with stevia, monk fruit or erythritol to taste.
- You can also swap the coconut sugar to any other preferred sweetener you like – monk fruit powder or yacon powder as part of the dry mix, or when you’re making up with milk, coconut nectar, brown rice malt or low GI yacon syrup.
- For a frothy latte like the one I’ve made above, blend the hot milk and water in blender before adding, or just add boiling water and cold milk for a quick instant no-clean-up option.
- Do note, this is a bit of a thicker drink, so you might end up with a little bit of pulp to chew threw at the end – which is really a good thing since it means fibre!