150ml dairy-free milk (e.g. oat, cashew, or almond)
Instructions
Start by grinding the seeds of the cardamom pods in a pestle and mortar then add to a small heavy-bottomed saucepan along with the remaining spices. Gradually whisk in the beetroot juice to ensure there are no lumps then add the remaining ingredients, except for the milk.
Place the pan onto a low heat and bring to a simmer then remove and transfer to a cup. For a smoother drink pass through a fine-mesh sieve to remove any bits.
Rinse out the pan then add the milk, place back onto a low heat then froth using a small electric whisk. Alternatively, place into a milk frother as per the manufacturer's ingredients.
Pour the milk over the prepared beetroot latte base and enjoy! For a super-indulgent drink add whipped cream and a sprinkle of xylitol or erythritol.
Notes
Can't get your hands on beetroot juice? Dissolve 1 tsp beetroot powder in 30ml of warm water instead or blend a small beetroot and pass the pulp through a nut milk bag, collecting the juice over a bowl.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/beet-turmeric-latte-with-rhodiola-rosea/