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ENERGIZING PINK LATTE (SLOW VERSION)

Laura Villanueva
Print Recipe
Total Time 20 minutes
Course Drinks
Cuisine American

Ingredients
  

  • 1 cup of unsweetened coconut milk from the carton.
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon raw red beet grated
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoon pure maple syrup
  • 1 teaspoon fresh ginger peeled, and grated.
  • 1 teaspoon of coconut oil
  • Pinch of sea salt

Instructions
 

  • 1. Take the grated pulp and squeeze the juice into a bowl. It is best to either use rubber gloves or hold with plastic wrap to prevent staining of the hands. Set the juice aside. You can either discard the beet pulp or save to add to smoothies, or mix into muffins.
  • 2. In a saucepan, combine the coconut milk, maple syrup, ginger, cinnamon, nutmeg, and pinch of salt. Over medium heat, bring to a boil. Reduce to simmer for 10 minutes, whisking periodically to prevent milk from burning. Remove from heat.
  • 3. Stir in the beet juice and coconut oil. You can either use an immersion blender or transfer to a high speed blender and blend for 30 seconds.
  • 4. Serve and enjoy.
  •  

Notes

KEY NUTRIENTS:

Betalains, potassium, magnesium, vitamin C, vitamin B12, calcium, and manganese.
Note: Please see ‘Tips’ above for suitable substitutions, storage advice, and more!
Keyword beet latte, drinks, energizing pink latte, pink latte
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