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Rose Beet Root Latte
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Author:
The Spice & Tea Exchange
Servings
Rose Beet Root Latte
Prep Time
5 minutes
Cook Time
3 minutes
Brimming with sweet and gentle aromatics from rose, cardamom, and vanilla – plus black tea – which provides a touch of welcomed tannic structure to give this pink pick-me-up perfect balance. Enjoy warm or chilled, nothing beets ;-) this dreamy latte when you crave something soft and luxurious.
Ingredients
- 8 oz milk of choice
-
1 tsp International Breakfast black tea
-
3 ea Cardamom Pod - Green
-
1 Tbsp Rose Sugar
-
1 tsp Organic Beet Root Powder
-
1/8 tsp Pure Vanilla Extract
- pinch kosher salt
Directions
- To a small saucepot (6-inch) add milk, tea, cardamom, and sugar. Stir frequently over medium-low heat to gently warm mixture. Do not allow to simmer or boil. Frequent stirring will prevent milk solids from settling and burning on bottom of pot.
- When mixture is warm, turn off heat and cover. Steep for 3 minutes. Uncover and strain infusion into a 16-ounce glass container* (see note). Discard tea leaves and cardamom. Add beet root powder, vanilla, and salt; aerate mixture to desired volume with a milk frother. Transfer to a mug and enjoy warm.
- To serve cold, refrigerate until chilled. Aerate with a milk frother, if desired. Pour over ice, or – enjoy without ice as a chilled milk tea (recommended).
Recipe Note
*Whether serving warm or chilled, you’ll want to strain the infusion into a vessel with a capacity double of what the beverage yields – this way there will be room for the mixture volume to “grow” when aerating with a milk frother or if adding ice cubes. Something with a pour spout – like a Pyrex liquid measuring cup – is ideal because it makes for easy portioning into a serving cup.