If you’ve been following me for a while you’ll know I have a long standing love affair with chai latté’s. This led me to make my own low sugar, spicy chai syrup here. Then after detoxing from sugar, I went one step further and created my own sugar free spice mix, which I can often be seen stashing at our local cafe.

But I have a confession. I’ve been cheating on chai lately with a new love… the red velvet latté.

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

You can even buy red velvet mix to make your own latté’s at home, which I of course did. But after plowing through one of these particularly delicious (and pricey) mixes in just a few days, I was spurred on to create my own blend.

“Red velvet” in the foodie world traditionally referred to a type of dark chocolate cake with a hint of red in the crumb. So not surprisingly, the best red velvet latté’s I’ve tasted have also had a raw cacao and beetroot base. The sweetness of the beetroot balances out the bitterness of the raw cacao, creating a rich chocolate drink with a pink hue. So when making up my own blend I used this combination with a little vanilla and cinnamon for extra flavour – and that was it!

I love that this red velvet mix not only tastes delicious, but is 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, magnesium, and feel good neurotransmitters.

This red velvet blend can be made into a warm or chilled drink, and can also be a delicious addition to smoothies or baking. I find this blend sweet enough on it’s own, but for a slightly sweeter option simply add a teaspoon of raw honey or rice syrup. Enjoy.

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.

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