Ingredients
Scale
- 1 cup whole milk (or almond milk for a dairy-free alternative)
- 1 teaspoon beetroot powder (for natural colour and subtle sweetness)
- 1 teaspoon honey or maple syrup (adjust to taste)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (a nod to my mum’s cinnamon-dusted apple crumbles)
- Pinch of ground ginger or cardamom (optional, for a warm spice kick)
- 1 teaspoon cornstarch or arrowroot powder (for a creamy, velvety texture)
- Hot water (about 2 tablespoons, to dissolve beetroot powder)
If you’re looking to tweak the recipe, oat milk also works wonderfully, offering a naturally creamy texture. And if you prefer a less sweet note, you can always cut back on the honey or omit it altogether — the latte’s warmth and spice will still shine through.
Instructions
- Begin by gently warming your milk in a small saucepan over medium heat. You want it hot and steamy but not boiling — about 150°F (65°C) is perfect. I often use a kitchen thermometer, but a finger test works too: warm to the touch, but not scalding.
- While the milk warms, dissolve the beetroot powder in 2 tablespoons of hot water. This prevents clumping and ensures that beautiful pink colour spreads evenly through your latte.
- Mix the cornstarch or arrowroot powder with a tablespoon of cold milk to form a smooth slurry. This step is key — it’s how you get that luscious, velvety texture reminiscent of the steamy pots my mum used to stir on chilly afternoons.
- Once the milk is warm, slowly stir in the beetroot mixture, honey or maple syrup, vanilla extract, and the spices — cinnamon and your choice of ginger or cardamom.
- Add the cornstarch slurry to the warm milk mixture, whisking continuously to avoid lumps. Keep stirring and let it simmer gently for 3-4 minutes until the latte thickens slightly and coats the back of a spoon.
- Pour your pink latte into your favourite mug — I always reach for my chipped, floral one that’s been with me since childhood. It makes the experience that little bit more special.
- If you have a milk frother, use it to create a light foam on top. Otherwise, a vigorous whisk or shaking the latte in a sealed jar for a minute does the trick.
- Sprinkle a pinch of cinnamon on top and settle in with your warm, rosy drink. I like to pair mine with the faint scent of freshly baked scones drifting through the kitchen, reminding me of those early mornings when I first learned the joy of creating memories through food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
