Pink beetroot Middle Eastern cardamom rose latte
User Reviews
5
Pink beetroot Middle Eastern cardamom rose latte
Description
This Pink beetroot Middle Eastern cardamom rose latte starts by warming oat milk (or any preferred milk) with beetroot powder, rose water, and ground cardamom in a saucepan. Once warmed, it’s transferred to a blender or milk frother to create a light, frothy texture essential to a latte. The pink-hued milk base is then divided into three glasses.
Each latte glass receives a shot of espresso, which adds robust coffee flavor to the delicate floral and earthy notes of the beetroot and rose. Cardamom contributes a warm spice that complements the rose water’s fragrant quality, crafting a distinctive Middle Eastern-inspired drink.
Served hot, this latte offers a visually appealing and fragrant coffee experience suitable for mornings or cozy afternoons. The infused milk can be prepared in advance and stored in a sealed container in the refrigerator for three to four days, making it convenient for quick assembly.
Ingredients
- 3 cups oat milk or your milk of choice
- 1 TB beetroot powder
- 1 - 1.5 TB rose water
- ½ teaspoon cardamom
- 3 espresso shots
Instructions
- Combine milk, Beetroot powder, rose water and cardamom in a saucepan and heat till warm. Transfer to a large blender or milk frother and blitz until frothy.
- Divide Pink beetroot Middle Eastern cardamom rose milk between three latte glasses.
- Add a shot of espresso to each.
- Serve Pink beetroot Middle Eastern cardamom rose latte Latte hot. If making in advance, Pink beetroot Middle Eastern cardamom rose milk can keep in the fridge in a sealed jar for 3-4 days.
User Reviews
Overall Rating
5
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