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This beet latte (with rose) combines black tea, rosebuds, beetroot powder, and milk. Enjoy making this frothy pink drink at home!
By: Nicole McKinney of Tea on the Trail
Have you heard the buzz about beet lattes?
It’s a combination that might seem a little out of the ordinary, but it’s been gaining in popularity in recent years! I love beet lattes not only for their taste but also their color.
I heart pink! So it’s no surprise that my favorite latte is unapologetically pink.
Beets, the root vegetables known for their sweet, earthy flavor, come into this drink in a dried, ground-up form called beetroot powder. That’s what gives the drink its signature color.
If you haven’t yet been introduced, let me share with you my favorite beet latte recipe – and it comes with a surprise ingredient: rosebuds!
I refer to it affectionately as a “Heart-beet Latte” because beets are reported to have some cardiovascular benefits. And, well, roses ARE the language of love!
Best of all, it’s packed with flavor, not just sugar!
Need more information on the basics of tea? Read up on how to brew loose leaf tea.
What Kind of Tea Should I Use For a Beet Latte?
A staple tea in my kitchen is Harney & Sons Rose Scented Black.
The rose is mild, but it balances the earthy beet flavor.
Can I Use Unflavored Black Tea?
Absolutely.
If you use regular black tea, you’ll be missing the floral note and get a stronger beet flavor. But if you like beets, it’ll still be delicious.
Can I Use Bagged Tea Instead of Loose Leaf?
Sure!
I prefer loose leaf tea, but if you’ve got bagged tea on hand and want to try that, go for it!
Rose-scented tea bags are somewhat hard to find, but if you’re using plain black tea this is an easier swap.
Where Can I Find Rosebuds?
Suncore Foods premium dried rosebuds are my pick.
A word of caution: use only food-grade, ideally organic, flowers. Flower shop, garden roses, or potpourri are likely contain non-edible chemicals or pesticides.
Can I Skip the Rosebuds?
You can; they’re optional.
That said, just like with the floral tea, the rosebuds help to balance out the beet flavor.
So you might leave out either the rose-scented tea or the rosebuds, but preferably not both.
Of course, I “heartily” recommend keeping all the roses!
Where Can I Buy Beetroot Powder?
There are a variety of beetroot powder brands out there. If you can’t find it at your local grocery store, it’s easy to order online.
I like this Red Velvet beet powder, available from Suncore. Amazon offers regular Suncore Beetroot powder as well.
Can I Make This Beet Latte Dairy-Free or Vegan?
Sure!
Just use a non-dairy milk, and sweeten with sugar or agave.
I’ve made versions of this latte with both dairy milk (Parmalat lactose free shelf stable milk) and nut milk (Silk almond milk). Both turned out equally well!
How To Make a Beet Latte With Rose
Start by bringing some water to a boil.
Optimum water temperature for this brew is 210-degrees Fahrenheit. That’s just as the water starts really bubbling.
For precise temperature, I love my Ovalware variable temperature control kettle.
You’ll be brewing the tea a little stronger than normal. For 8 ounces of water, I add 1 heaping tablespoon of tea plus an equal amount of rosebuds to the teapot.
An infuser teapot makes this process super easy. I recommend a glass teapot, so you can admire the lovely flowers as they brew!
Alternatively, you could add them to a large tea ball and place it in a teacup or mug.
Pour the hot water into the teapot or mug, and let steep for up to 5 minutes.
While the tea is steeping, sift the beetroot powder through a mesh sieve.
This will help keep it from clumping.
Stir the sifted beet powder into the milk of your choice.
If you are adding sweetener, do it at this step.
Next, use a handheld milk frother to whisk the milk until foamy.
I like using the Milk Boss double whisk handheld frother to make this quick and easy, but if you’ve got an electric milk frother (like this Bodum milk frother), that will work perfectly too.
Look at that pink gorgeousness!
If you used a teapot to steep the tea, pour the liquid into a cup or mug now. If you used a tea ball instead, remove it from the cup.
Add the frothy beet milk to the rose tea, and you’re done!
If you want to be extra and make this latte a little more luxurious, whip up a little heavy cream with your handheld frother.
Add the whipped cream to the top of the beet rose latte.
The latte will already be very creamy, so if adding heavy cream, you might add a little water to taste.
Dust with beet root powder or rose petals. Enjoy!
Looking for herbal tea recipes? Try pine needle tea, blueberry herbal tea, or homemade ginger tea!
Beet Latte with Rose
Equipment
- Infuser teapot (optional)
- tea ball or infuser (if not using infuser teapot)
Ingredients
Beet Latte:
- 8 ounces water
- 1 tablespoon rose-scented black tea (3 teabags) Or use plain black tea
- 1 tablespoon food-grade rosebuds (optional) plus more for optional garnish
- 3 ounces milk dairy or nut
- ½ tablespoon beetroot powder plus more for optional garnish
- 1 teaspoon sugar (or use agave syrup, honey or sweetener of choice) Use more or less as desired
Whipped Topping (optional):
- 2 ounces heavy cream or coconut cream
- 1 teaspoon sugar (optional)
Instructions
Beet Latte
- Heat water until it just begins to boil (~210°F).Add black tea and rosebuds (if using) to an infuser teapot. Alternatively, add ingredients to a large tea ball and place in a regular teapot or covered tea mug.Pour the hot water over the tea and rosebuds. Let steep for up to 5 minutes.
- Add the milk to a small container (such as a mixing bowl or measuring cup).Use a mesh sieve to sift beetroot powder into a small bowl, and then mix into the milk. (Sifting the powder will help keep it from clumping.)
- Add the sweetener to the milk mixture. Use milk frother to whip until foamy.
- Pour tea into a mug or cup. (If you steeped your tea in a mug, remove the tea ball now.)Add the frothed milk to the tea.
Whipped Topping
- If desired, add cream (or coconut cream) and sugar in a chilled glass bowl, and use the milk frother (or an electric hand mixer) to whip into stiff peaks. Spoon whipped cream onto latte and (optionally) garnish with a dusting of beet powder or a pinch of rosebuds.Optionally, make the whipped cream up to 2 days ahead of time and chill in the fridge until ready to use.
Notes
Nutrition
About Nicole McKinney
Nicole McKinney is a photographer, rare tea enthusiast, and nature lover. She lives with her husband in Eastern Kentucky. Follow Nicole at Tea on the Trail.
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