¼ – ½ tsp Powdered Ginger, depending on preference
1 tsp Maple Syrup
Pinch of Salt
Add all ingredients to a vented high-speed blender and blend (with the vent open) on the highest setting for 60 seconds. Carefully pour into a mug and enjoy!
Caffeine-Free Version: replace the coffee with Hot Water and increase the Beet Powder to 1 1/2 tsp, as well as the Cacao Powder to 1 tbsp.
Cashew Substitutions: if you have an allergy, or do not have access to Cashews, or have a lower-speed blender, substitute the Cashews for 3 tbsp Hemp Hearts! Otherwise I do not recommend using any other Nuts or Seeds. You can also replace the Cashews with 2 tbsp of a Nut or Seed butter, but the end result will not be as creamy.
A note on Blenders: I made this recipe in my Vitamix; you will need a high-speed blender in order to completely blend the Cashews. Do NOT attempt to make this recipe if your blender does not have a vent. The hot liquid will create a seal in the container and it will be impossible to open. (ie do not use a “bullet” style machine, please!)
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