1-First Step: Cook the Beetroot Begin by placing the whole beetroot in a saucepan and covering it with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let it simmer for approximately 30 minutes, or until the beetroot becomes tender when pierced with a fork. Once cooked, drain the water and allow the beetroot to cool for about 15 minutes. When cool enough to handle, gently peel away the skin it should slide off easily.

2-Second Step: Blend the Beet Mixture Place the peeled beetroot in a blender. Add the fresh ginger (peeled if desired), vanilla extract, and ground cinnamon. Blend these ingredients until they form a smooth puree. The mixture should have a vibrant pink color and a uniform consistency. Don’t worry if it seems thick at this stage we’ll be adding milk later to create the perfect latte texture.

3-Third Step: Heat the Milk While the beet mixture is blending, pour the unsweetened non-dairy milk (or dairy milk, if you prefer) into a separate saucepan. Heat the milk over medium heat until it begins to simmer gently watch carefully to avoid boiling, as this can affect the texture and may cause the milk to separate. For best results, stir the milk frequently as it heats to ensure even temperature distribution and prevent scalding. Pro tip: Almost any milk works in this recipe, but some options create better froth than others. Oat and soy milk tend to froth exceptionally well, while coconut milk adds extra creaminess.

4-Fourth Step: Combine and Blend Carefully pour approximately 1/2 cup of the hot milk into the blender with your beet mixture. Blend again until the mixture becomes completely smooth and reaches an even more vibrant pink shade. This step ensures that your latte will have a consistent texture without any beetroot bits. Transfer this blended beet-milk mixture into a large mug, setting it aside for the final step.

5-Final Step: Froth and Serve The remaining hot milk needs to be frothed to create that classic latte texture. You can use a milk frother, or simply whisk the milk vigorously until it becomes foamy. Once frothed, pour the milk over the beet mixture in your mug while stirring gently. If desired, add optional sweetener such as honey or maple syrup to taste. Stir everything together just enough to combine, and serve immediately while it’s hot and frothy.

6-Using the Beetroot Powder Shortcut: If you’re pressed for time or don’t have fresh beets on hand, you can create this beetroot pink latte more quickly using beetroot powder. Simply substitute 1 tablespoon of beetroot powder for the fresh beet, ginger, and cinnamon. When using powder, it’s crucial to first dissolve it in a small amount of hot liquid (about 1/4-1/3 cup of hot milk or water) before adding the remaining milk. This step prevents graininess and ensures a smooth, creamy texture.

7-Iced Variation Preparation: To transform this recipe into a refreshing iced beetroot pink latte, let the blended beet mixture cool completely after step four. Fill a tall glass with ice cubes, pour the cooled beet mixture over the ice, and top with cold frothed milk (or simply cold milk if you don’t have a frother). Remember that even for the iced version, you should dissolve any beetroot powder in a small amount of hot liquid first before cooling and adding it to your iced drink.