We’re at that time of the year when the seasons all seem to merge into one. It’s sunny, then it’s pouring down. Freezing cold, then boiling hot. I’m so excited for autumn but I also still love light, vibrant foods and ingredients that the summertime brings. The arrival of autumn and ending of summer calls for warming recipes that still that bring a level of comfort whist nourishing our bodies.
Aussie inspired cafes all over London are getting creative with their latte flavour combinations. From the activated charcoal latte (yes, really) to the turmeric latte, hot drinks have never been so exciting. Drinking hot chocolate in my favourite mug just feels so autumnal to me, so I thought that I’d mix things up a bit with a beetroot rose latte. It’s much less fancy than it actually sounds, and can be whipped up in a matter of minutes. Plus it has the most beautiful pink colour that would make any teletubby swoon (you KNOW you wanted to try that teletubby custard back in the day…).
Ingredients: for one
200ml of almond milk (or your go-to plant-based milk)
1 tsp of beetroot powder
1 tsp of rose water (I like Steenbergs Organic Rose Water)
½ tsp of cinnamon
Start by pouring the almond milk into a saucepan on a medium heat. Add the remaining ingredients and gently whisk until combined, allow to simmer for around five minutes. Serve in your go-to mug and decorate with dried rose petals and an extra dusting of beet powder.