Beetroot Latte

Beetroot Latte

By Nicole Eckert, Holistic Nutritionist and Founder of Holisticole
Makes 1 serving

1 very small beet, cooked and peeled
1 cup plant-based milk, divided
1/4 cup hot water
1/8 inch fresh ginger
1/4 tsp cinnamon
1/4 tsp vanilla extract
3-4 pitted Medjool dates, or 1-2 tbsp maple syrup
1/4 tsp Enerex BLACK SEED OIL

  • Cook beetroot in a small pot with water for about 30-minutes until fork tender. Allow to cool then peel
  • Add prepared beet, 1/2 cup of plant-milk, hot water, ginger, cinnamon, vanilla, dates or sweetener to a high-speed blender and blend well until creamy and smooth (2-3 minutes)
  • Heat remaining 1/2 cup of plant based milk and froth until foamy
  • Add beet latte to mug, stir in Enerex BLACK SEED OIL and top with extra foam

Leave a comment

Please note, comments must be approved before they are published