Creamy Beetroot Latte with Coconut Milk and Cinnamon
A comforting and creamy latte featuring roasted beetroot, full-fat coconut milk, and warm cinnamon, perfect for cozy mornings or afternoon breaks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: Fusion
Ingredients
Scale
- 1 medium beetroot, roasted and peeled
- 1 cup (240 ml) full-fat canned coconut milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon maple syrup or honey (optional, to taste)
- A splash of vanilla extract
- 1–2 tablespoons hot water (to loosen if needed)
- Pinch of sea salt
- Optional: ground nutmeg or cardamom for extra spice
- Optional: coconut sugar instead of maple syrup
Instructions
- Preheat oven to 400°F (200°C). Peel and chop beetroot into 1-inch cubes. Toss with a little olive oil and spread on a baking tray. Roast for 30-35 minutes until tender and caramelized.
- Pour 1 cup (240 ml) of full-fat coconut milk into a small saucepan. Warm gently over low-medium heat for 3-4 minutes, stirring occasionally to prevent skin forming.
- In a blender or using an immersion blender, combine roasted beetroot cubes, warm coconut milk, ground cinnamon, maple syrup or honey, vanilla extract, and sea salt. Blend until smooth and creamy. Add hot water if too thick.
- Taste and adjust sweetness or cinnamon as desired. Pour into a mug and optionally sprinkle extra cinnamon or nutmeg on top. Serve warm.
Notes
Roasting beetroot is essential to mellow its earthiness and bring out natural sweetness. Warm coconut milk gently to avoid curdling. Blend thoroughly for a velvety texture. Adjust sweetness to taste. Latte base can be stored in fridge up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 150
- Fat: 5
- Carbohydrates: 15
- Protein: 2
Keywords: beetroot latte, coconut milk latte, cinnamon latte, creamy beetroot drink, dairy-free latte, healthy latte, roasted beetroot beverage