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Pink Beet Latte

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 1 serving 1x


Units Scale
  • 1 small beet, peeled and roughly chopped (see notes)
  • 1 cup coconut milk (or almond milk for non-AIP)
  • 1/2 tsp vanilla extract (sub vanilla bean powder for AIP)
  • 1/4 tsp cinnamon
  • 2 tsp maple syrup (omit for whole30)


  1. Add the beet to a small saucepan and cover with just enough water to cover the top of the beet. Bring to a low simmer for about 30 minutes or until fork-tender. Drain and allow to cool.
  2. Using a high-speed blender, blend the beet with the cooking liquid. Place a fine-mesh strainer over a bowl and pour the beet mixture through the strainer. Use a spoon to push down the beet pulp to draw out any excess liquid. Save the pulp to add to soups, and sauces, or mix it into the drink if desired.
  3. To make a hot latte: Heat the milk in a medium saucepan until warm. Stir in vanilla, cinnamon, and maple syrup at the end. Whisk until fully incorporated. Use a milk frother if desired to froth the latte. Pour the milk into the mug with the beet mixture and serve warm.
  4. To make an iced latte: Combine the milk with the vanilla, cinnamon and maple syrup. Use a milk frother to froth the milk. Add ice to a glass and pour in the milk and beet mixture. Serve chilled.


Save time by buying precooked beets, like the Love Beet brand!

All nutrition facts are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 40
  • Category: drink
  • Cuisine: American


  • Serving Size: 1 serving