Cardamom rose beet latte

By Desiree Nielsen
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My spice drawer is total chaos. I am always buying stuff that I rarely use because some recipe calls for it. However, I use few spices as much as cardamom. It is sweet and peppery, and I cannot get enough of it. It is thought to be excellent for digestion. Cardamom pods, lightly crushed, make for a better pot of tea or coffee. Ground cardamom is my go-to for most sweets.

This latte is inspired by the flavours of the eastern Mediterranean. Rosewater and cardamom give it a unique perfume that is super sooth­ing to the mind. When you want a warm, comforting beverage that is not coffee, curl up with one of these. Yes, there is an anti-inflammatory beet in there for good measure. It will make your drink look like a pink cloud.



  • 2 cups (500 milliliters) unsweetened cashew milk or oat milk
  • 2/3 cup (150 milliliters) peeled and chopped cooked red beet or 1/4 cup (60 milliliters) beet juice
  • 3 to 4 teaspoons (15 to 20 milliliters) pure maple syrup
  • 2 teaspoons (10 milliliters) rosewater
  • 1/2 teaspoon (2 milliliters) pure vanilla extract
  • 1/4 teaspoon (1 milliliters) ground cardamom


  1. In a small saucepan, heat the cashew milk over medium heat until just steaming. Remove from the heat.
  2. In a blender or using a handheld immersion blender in the saucepan, blend the cashew milk, beet, maple syrup, rosewater, vanilla, and cardamom until frothy and well combined.


  1. You may be surprised to learn that most grocery stores sell beet juice. You usually can find it on the top shelf in the juice aisle in a little glass bottle, from a European company called Biotta.
  2. Rosewater can pose its own challenges; it can vary greatly in aroma, with some being much more potent. Taste yours; if it is very mild, you may want to adjust the amount you use.


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Eat More Plants

This recipe appears in Eat More Plants (© 2019)

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