Beet latte

 Cooking 5 minutes
 Preparation 10 minutes
 1 serving


  • ¼ cup (40 g) Champêtre diced red beets
  • ½ tsp. each: cinnamon, vanilla extract
  • 250 ml (1 cup) milk of your choice


  1. Pass the beet through a food processor to make a puree.
  2. In a small saucepan, bring ½ cup milk with the beet puree, cinnamon and vanilla to a boil.
  3. Pass the mixture through a sieve and extract all the liquid well. Pour into a tall glass.
  4. Using a frother, froth ½ cup milk.
  5. Once the milk is well frothed, add it to the rest in the tall glass.

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