Beetroot Latte

Paleo Vegan Beet Latte

I tried a beetroot latte a few years ago at Wildflour, a vegan bakery in Providence and was blown away! If the idea of drinking a beetroot latte weirds you out, give it a try first and see what you think. But first, I guess you have to like beets!

I know I work for Nespresso, selling all things lattes, espresso and coffee and while I love a nice hot cup of coffee or a latte, there is absolutely NO coffee or caffeine in this latte, and it is FAN-tastic! I think about it all the time, but I am not over that way very often and have been trying to recreate it ever since.

I am happy to say, that since I found the JOI Cashew Base, which is made from one ingredient, no preservatives or additives, and it makes a smooth and creamy nut milk substitute, this is the closest I have come to making the beetroot latte I experienced at Wildflour Bakery.

There are beetroot powders you can buy to substitute if you like, but I LOVE fresh beets, so prefer to use them instead. The one thing I don’t have is a steam wand to aerate the liquid to bring it to temperature like they do at the bakery, but I do have a Nespresso Aeroccino, which is a little device used to heat and froth milk for lattes. So once I have my ingredients pulverized in the Vitamix or Ninja Blender (or whatever smoothie maker you have) I then put a cupful in my Aeroccino and heat/froth for a nice latte. If you don’t have one, then you can heat your beetroot liquid mixture to the desired temp on the stove.


  • 1 small beetroot
  • 1/4 inch fresh ginger
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 1/2 cup unsweetened non-dairy milk (I love to use the JOI Cashew Base, but you can use Almond Milk, Oat Milk or Regular Dairy products, whatever you desire is perfectly fine!)
  • 1 tsp raw honey or maple syrup (or sweetener of your choice)


  • I like to use fresh, raw beets, but they do come out much smoother if you cook them…again your choice!!
    If cooking: Quarter the beetroot in a saucepan and submerge with water. Bring to boil over medium high heat, and turn down heat to low and simmer for 30 minutes until you can easily pierce the beet with a fork.
  • Drain the beet, let it cool for 15 minutes.
  • Place the beet, either cooked or raw, in a blender with ginger, vanilla extract, with HALF of your choice of milk and cinnamon. Blend well until smooth, about 5 minutes!
  • Heat on the stove to desired temp and pour into a mug, or use the milk frother to heat the beet liquid mixture.
  • Use a milk frother on the rest of the milk or blend in the blender until it gets foamy.
  • Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon to get a beautiful swirl of color on top.
  • Stir in honey, if using, and enjoy!

Double the recipe to have more on hand for later!

Please note: Beets are naturally sweet, so use less sugar, honey or syrup to start and add more if you need it. I prefer it with honey but typically don’t use it because the cashew base also has a natural sweetness and find it perfect with any added extra sweetener.