Red Velvet Latté

 

If you follow Swoon Food on Instagram you’ll know I have a long standing love affair with chai latté’s. Not just any chai latté though, it has to be spicy, made with some kind of nut or seed milk (preferably activated so it’s better for you), and ideally sugar free.

This led me to make my own spicy chai syrup way back here, but now that I try to eat mostly sugar free I have since created my own sugar free spice mix which I’ve stashed at our regular cafe (obsessed much!).

However, I have to confess I’ve been cheating on chai lately with a new love, the red velvet latté!

I can’t get enough of these pretty beetroot based drinks which have been popping up at all the cool café’s over the last few months. They range from being sweet and fruity, made with beetroot, blueberries and raspberries, to dark and chocolatey, made with raw cacao.

You can even buy red velvet latté mix’s (some for a small fortune), to make your own latté’s at home. I of course did this, but after plowing through one of these particularly delicious mixes in just a few days, (Latté lab by the Nutmylk co. is amazing) I was spurred on to create my own (more affordable) blend.

 

Red Velvet Latté

 

The name red velvet conjures up images of the infamous red velvet cake which is essentially a rich, dark chocolate cake, with a hint of red in the crumb.

Not surprisingly, the best red velvet latté’s I’ve had were also chocolate based and made up of raw cacao and beetroot powder. These two ingredients combine perfectly. The sweetness of the beetroot balances out the bitterness of the raw cacao, creating a rich chocolate drink with a pink hue.

When making up my own blend I simply used this winning combination and combined raw cacao and beetroot powder as the base, then added a little vanilla and cinnamon for extra flavour – and that was it!

What I love about this red velvet mix is it not only tastes delicious, but it’s also ridiculously good for you too.

Beetroot is amazing for detoxification, it contains powerful antioxidants, particularly vitamin C, and is great for boosting energy and stamina. It’s a source of fibre, essential minerals like manganese and potassium, and the B vitamin folate.

Raw cacao is also an amazing source of antioxidants due to it’s high flavonoid content. Flavonoids are plant based compounds that provide immune system support, neutralise free radicals, lower blood pressure and LDL cholesterol and are anti-inflammatory. Raw cacao is also good source of iron, calcium and magnesium, as well as the feel good neurotransmitters serotonin, dopamine, anandamide and phenylethylamine.

So many good reasons to drink a red velvet latté!

You can use the red velvet blend below to make a warm or chilled drink, and I’ve included recipes for both. As it’s winter here I’m loving the warm latté version, simply heat or steam some almond milk and combine with two teaspoons of the red velvet blend. I find it sweet enough on it’s own, but you could also add a teaspoon of raw honey or rice syrup if you like it sweeter. Enjoy!

Now I would love to hear from you!

Let me know what your favourite drink is in the comments below, and if you make this red velvet latté blend, let me know if you find it sweet enough on it’s own or whether you need to add sweetener?! 

 

Red Velvet Latté

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Red Velvet Blend

Makes: 1 small jar
Prep time: 5 minutes

1 Tbsp beetroot powder
5 Tbsp raw cacao powder
2 tsp cinnamon powder
1/4 tsp vanilla powder

Combine all the powders in a small bowl, stir gently to combine then transfer to a clean jar. Store at room temperature.

Red Velvet Latté

Makes: 1 latté
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)

Heat the milk on the stove top or in a milk frother until steaming. Place two teaspoons of the red velvet blend into a large cup or mug, add a little warmed milk and mix to a paste. Add the remaining steamed milk and stir to combine, adding sweetener at this point if using. Serve warm with a sprinkle of red velvet blend over top.

Note: to make this latté sugar free choose or make an unsweetened nut or seed milk. My favourite is Pacific Harvest which is also organic and activated.

Iced Red Velvet Drink

Makes: 1 serving
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)
1 handful ice

Place all the ingredients into a high speed blender and blend on high until well combined. Pour into a large serving glass and drink.

 

Red Velvet Latté

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