Beetroot + Cocoa Red Velvet Iced Latte Recipe
Beetroot latte lovers know that once you start you can’t stop! Now that summer is here, indulge your newly acquired palette with an iced Red Velvet latte that is every bit as healthy and delicious as the hot Beetroot and Cocoa latte you’ve come to love. Using our Red Velvet blend, dairy free ice-cream and nut milk, you’ll be able to whip up a beetroot and cocoa smoothie or iced latte in 2 minutes flat!
About the blend
Superlatte’s Red Velvet Latte blend is a natural nod to the red chocolatey flavour we’ve come to love. Made with beetroot and UTZ certified dutched cocoa instead of artificial food colourants and refined chocolate, this delicious blend is a trifecta of colour, flavour and health benefits. Both cocoa and beetroot are known for their heart health goodness, assisting blood flow and cardiovascular function. The combination is energising and satisfying, perfect pre-workout or to combat the dreaded afternoon slump. Together with cinnamon, ginger and a pinch of cayenne pepper for added anti-oxidants, along with himalayan salt and organic coconut blossom to lightly sweeten, this blend takes hot and iced chocolates to a far healthier place.
With non-irradiated spices, as well as no added flavours or artificial anything, Superlatte Red Velvet Latte makes an excellent base to start our delicious iced drink.
Serves one – 350ml
Red Velvet Latte Powder
125ml of almond, coconut or oat milk (equals 1/2 cup)
160ml of crushed ice (equals 2 x 1/3 cups)
Coconut Ice Cream
80ml of Coconut Ice Cream (see recipe)
Sprinkle of Cinnamon to garnish
1. Use either a jug blender or a hand held stick blender with a jug
2. Combine all ingredients, adding the Red Velvet Latte powder second last
3. Blend for 30 seconds to a minute on high speed
4. Pour into a 350ml latte glass.
5. Sprinkle with cocoa, or raw cacao nibs
6. Finish with a paper straw or reusable glass or stainless steel straw to help lesson environmental load
MAKE IT YOUR WAY
For a plant based protein boost, added a table spoon of either hemp protein, pea protein or brown rice protein.
We like a teaspoon of all 3 to increase the amino acid profile.
A tablespoon of chia seeds adds beneficial fibre, important for assisting gut-health.
Replace the coconut ice cream with frozen banana, mango or pineapple for a fruity twist.
Need it supercharged? Add a teaspoon of any of the following ground superfood powders: beetroot, cocoa, macca, chaga mushroom
Want it sweeter? Opt for a teaspoon of unrefined maple syrup, coconut blossom sugar, mesquite or lacuma.
We love Almond Creamery’s Nutty Latte for our dairy-free milk. It combines almond, cashew, coconut and dates. Yum!
Crushed ice tips
Crushed iced is available to buy from a variety of outlets.
Make your own with a crushed ice machine.
Freeze ice using a moulded ice tray that creates small or thin ice – easier on your blender.
Homemade Vegan Coconut Ice Cream
Our homemade dairy free and vegan coconut ice cream could not be easier to make. You’ll need an ice cream machine – we love this one from Krups at Yuppiechef (well worth the small investment), quality canned organic coconut milk, and an unrefined sugar syrup like coconut blossom sugar, maple, agave or date.