What started over in Australia has hit hipster coffee shops in Brooklyn and beyond. Not to mention Insta-feeds. The beets give this latte a gorgeous deep pink color and much more. Beets have been shown to boost immunity, stamina and provide energy. Combined with the hydration properties and high antioxidant levels of maple water, this is one healthful latte.
1 cup DRINKmaple maple water
1/4 cup raw almonds
1 medium beet, peeled
½ teaspoon ground cinnamon
Optional: sweetener to taste such as honey or maple syrup
Heat oven to 400 degrees. Wrap beet in foil and roast for about 30 minutes, or until a fork easily pierces it (you can do this ahead of time). In a blender, create the nut milk by blending maple water and almonds until smooth. Set 1/2 cup of mixture aside. Add all ingredients, except the extra ½ cup nut milk, and blend until smooth under hot setting. If you don’t have a hot setting, in a small pot, heat up blended beet ingredients until boiling. Then pass through a fine-mesh strainer or sieve. Set aside. Add remaining almond milk into a glass or cup and foam with preferred method of foaming. You can use a handheld foamer, a cappuccino machine, or even just give it a whiz in a high-powered blender. Pour blended beet ingredients into glass or mug, top with foamed milk.