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.

SERVES
2

Ingredients

  • 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

Directions

  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.

TIPS:

  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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