Rose Latte

This rose latte is the best! Made with freshly brewed espresso, delicate rose water, and beautifully tinted with natural beetroot powder, this latte is sure to impress!

Course Drinks

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 224kcal

Author Rachel

Ingredients

1 ounce espresso
1 ½ cups milk of choice I used soy but oat or almond milk work well too
½ teaspoon beetroot powder
1-2 tablespoons maple syrup or agave syrup
2-3 teaspoons rose water
½ teaspoon vanilla extract
dried rose petals for garnish, optional

Instructions

Prepare espresso using your preferred method, such as an espresso machine or a Moka pot.
1 ounce espresso
In a small saucepan, heat the milk over medium heat. You can use a frother or whisk to create froth if desired.
1 ½ cups milk of choice
Once the milk is heated but not boiling, add the beetroot powder and maple syrup (or sweetener of choice). Whisk well until the beetroot powder is fully dissolved and the milk turns pink.
½ teaspoon beetroot powder, 1-2 tablespoons maple syrup
Mix in the rose water and vanilla extract into the pink milk. These will add a delightful floral aroma to the latte.
2-3 teaspoons rose water, ½ teaspoon vanilla extract
Pour the brewed espresso into your favorite mug. Slowly pour the pink milk over the espresso while holding back the froth with a spoon. Spoon the froth on top of the pink milk. You can sprinkle some dried rose petals on top for an extra touch of elegance. Enjoy!
dried rose petals

Notes

You can adjust the sweetness and rose water according to your taste preferences. Feel free to experiment with the ratios until you achieve your perfect rose latte!

Nutrition