Beet Latte with Rose

5 from 2 votes

This beet latte (with rose) combines black tea, rosebuds, beetroot powder, and milk. Enjoy this frothy pink drink at home!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: person

Calories: 301kcal

Author: Nicole McKinney

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

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.

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.

Nutrition information does not include rosebuds (since they are not consumed) or optional whipped toppings.