A new hot latte that can’t be BEET! Because why not start the day with a mood-boosting and energizing cozy cup that’s almost too pretty to drink!
* Serves 1
1¼ cups almond milk (coconut and cashew milk work well, too!)
1 medium cooked beet, skin removed*
¼ teaspoon cinnamon
1 teaspoon grated fresh ginger root (or ¼ teaspoon dried)
2 teaspoons coconut oil (for maximum nutrient absorption)
splash of vanilla
2 teaspoons maple syrup (or sweetener of choice to taste)
NOTE: Add one date during the blending process in place of the maple syrup
*Cook the beet ahead of time (and make extra for the next day!) by placing in a pot with enough water to cover. Bring to a boil, reduce heat, and simmer until tender for about 40 minutes or until the beets can be pierced with a fork. Drain the water, then rinse the beets under cold water. Once cooled, the skin can be easily removed.
Blend the cooked beet with the nut milk in a blender until smooth. Add in the cinnamon and ginger and give it another whirl. Run the vibrant mixture through a strainer and then pour it into a small pot and gently heat, making sure not to boil. Once heated through, mix in the coconut oil and whisk. To finish, sweeten with a drop of vanilla and maple syrup. Pour into a mug to warm your heart & soul!