This week’s recipe is a bit different than usual. It’s not the typical breakfast recipe. This is a special one.
I’ve been very intrigued by all the rainbow-colored lattes people have been posting on Instagram and I wanted to create a recipe of my own for a latte that was not only delicious but also gorgeous. So here goes it…
These lattes are actually very tasty. You’re gonna want to dabble with the proportions a bit to your taste. You also may want to try different dairy-free milks. I prefer almond milk, but soy milk is a close second.
I understand that pink, blue, and purple lattes are a bit over-the-top, but SO AM I! I might be crazy, but I enjoy my food 100 times more when it looks good. If you’re like me, you’ll take satisfaction in the fact that your morning drink looks fantastic.
These lattes are:
Creamy
Frothy
Beautiful
Low-calorie
Warm & comforting
- FOR MIX
- 9 Tablespoons beetroot powder (I bought mine on Amazon)
- 1 teaspoon ginger
- pinch of sea salt
- 3 Tablespoons coconut sugar (or more, if you like a sweeter latte)
- FOR SERVING
- 1 Tablespoon mix
- ⅓ cup water
- ¼ teaspoon vanilla extract
- ⅔ cup almond milk (or other plant based milk)
- For mix: Combine all ingredients and store in a jar.
- For serving: Boil water and pour over latte mix.
- Stir to combine.
- Meanwhile, heat almond milk over medium-low heat in a saucepan until hot. Continuously stir while heating.
- If you want a frothy latte, pour almond milk into a blender and blend on high for a few seconds.
- Pour almond milk into cup and stir a bit to combine.
- Serve warm.
