Cacao Beetroot Latte & Blueberry, Hibiscus Iced Latte
Ingredients
Blueberry Hibiscus Iced Latte
2 tbs Freeze dried Blueberry powder
2 tbs Hibiscus loose leaf tea
1tbs Stevia-we use Natvia
300ml Plant-based milk/Barista style -we used coconut
Ice cubes
Beetroot Cacao Latte
2tsp Beetroot powder
2tsp (heaped) Raw cacao
2 tsp Stevia-we use Natvia
200ml Plant-based milk Barista style, we used GF Oat
Method
Blueberry Hibiscus Latte
Make ahead of time in order to chill. Heat the milk to just before boiling point. Add the stevia, hibiscus tea, and blueberry powder. Stir and leave to cool.
Using a sieve strain the milk and discard the hibiscus tea/blueberry. Chill in the fridge. Before serving, pour over ice in a glass, top up with little extra chilled coconut milk.
Beetroot Cacao Latte
Heat up the milk to boiling point, then either, add to a blender with the cacao powder, stevia and beetroot powder. Blend for 30 seconds.
Or pour a little of the boiling milk onto the cacao powder, beetroot powder and stevia and mix well, it takes a little while to make a smooth paste,slowly add more milk stirring well. Pour the cacao, beetroot mixture back in with the rest of the hot milk and bring backup to the boil. Use a whisk or a milk frother hand whisk for a nice foam topping. Dust with beetroot powder and serve immediately.