by Buffy Ellen
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:
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 above, please be sure to read my notes below the recipe.
Makes 2/3 cup (enough for 5-6 serves)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
Beetroot Latte Mix8 tbsp beetroot powder1 tbsp cinnamon2 tsp ginger powder1/2 tsp vanilla bean powderPinch tsp chilli powder2 pinches sea salt2 tbsp coconut sugarFor each serve1 tbsp Beetroot Latte Mix1/2 c water1/2 c plant-based milk (almond, rice, oat, soy, and coconut will all work great here)
PS - all the lovely serve ware I've used is by Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
This salad is EVERYTHING you love about summer – sweet pomegranate, fresh asparagus, creamy avo, crunchy hazelnuts, fluffy quinoa, all doused in the world’s best tangy balsamic vinaigrette. THE perfect summer salad!
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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