- Add everything to a high speed blender and blend until combined and frothy.
- Pour into a saucepan on medium high heat and heat until just below boiling (do not let it boil).
- Divide between two mugs and scoop the foam to top the lattes.
- Sprinkle with beetroot powder and/or cinnamon to garnish and enjoy!
This recipe uses Almond Breeze® Unsweetened
400ml Almond Breeze Barista
2 tbsp beetroot powder
1/2 tsp vanilla extract
1 teaspoon ground cinnamon
1 tablespoon pure maple syrup
2 shots espresso