Alaina's Favorite Pink Beetroot Latte

It all started with a customer sharing their five-star experience with our Cordyceps mushroom!

If you've been following my Instagram, you've likely spotted that gorgeous pink drink popping up again and again. Ever wonder about its secret? Beet juice, known for its energy-boosting properties, forms the base of an invigorating beetroot latte, perfectly complemented by our functional mushrooms. I have a confession though, I don't love beets. Beet juice I can tollerate in combination of apple juice, but a beet latte? I 100x more prefer! The sweet and creaminess, it's just perfect.

The inspiration for trying this came from a happy customer who shared how integrating our functional mushrooms, Cordyceps specifically, into their routine allowed them to significantly reduce caffeine intake and attune more closely to the natural benefits of mushrooms. Their story resonated with me deeply, especially since I've always been quite sensitive to caffeine. Motivated by their experience, I embarked on my own journey and created an new ritual for myself in the mornings. Now, 18 days into no caffeine—just beetroot and mushrooms—I've never felt more energized and clear-headed. While I'm sure I'll enjoy a cappuccino or matcha again in the near future, I'm currently loving this natural energy ride and letting the mushrooms lead the way.

Before we get to the full recipe below, here are a few notes about the pink beetroot latte ingredients you will need:

Beetroot powder (a.k.a. beet root powder or beet powder, depending on your part of the world) is made with freeze-dried concentrated beet juice, which is rich in protein, fiber, vitamins C and B6, folate, magnesium, potassium, manganese, iron and nitrates. You can read more about the health benefits of beetroot powder here.

Your choice of functional mushroom extracts: Depending on what you feel you need more of at the time of making your latte, whether it be an immune boost, energy boost or cognitive support, we have a mushroom for you. Learn more about functional mushrooms and what we have to offer here.

Warming spices: I used ground cinnamon, but you can also experiment with a mix of ground cardamom, ground ginger and ground cloves too! Feel free to customize your blend of warming spices to taste.

Milk: I typically use whole milk, but you can use whatever type of plain milk (dairy or plant-based) that you love best.

Sweetener: My sweetener of choice is a hint of maple syrup. If we happen to have vanilla creamer in the house, that is a sweet treat to add! But feel free to use honey, raw sugar or any other sweetener that you prefer, adding more or less to taste.

TIPS FOR MAKING BEETROOT LATTES

You must start with a hot liquid. Especially if you make an iced pink latte, it’s essential to first dissolve the dry mix in a bit of hot milk or water before adding in the cold milk and ice. If you stir the dry mix directly into cold milk, it will be grainy and won’t dissolve well.

Use whatever type of milk frother/steamer that you prefer. We’re big fans of this Starument Frother and use it every day in our house for lattes. But you can also use a handheld frother to froth the milk, or just whisk it briefly by hand until frothed.

PINK BEETROOT LATTE (HOT OR ICED)

for a 12oz coffee cup, you may need to adjust liquid measurements

PINK LATTE:

• 1/2tbsp - 1tbsp beetroot powder

• 1 cup plain milk

• 1 water

• 1 to 2 teaspoons maple syrup or honey, to sweeten

• 1-3 full droppers of your favorite functional mushroom extracts:  Cordyceps, Lion's Mane, Turkey Tail, Reishi. We usually pair our Productivity Stack with our morning beverage.

INSTRUCTIONS

TO MAKE A HOT LATTE:

1. Boil the water. Heat water until warm

2. Steam the milk until warm and frothy using a frother. Or heat the milk in a saucepan over medium heat until nearly simmering, and whisk briefly until frothy.

3. Mix until combined. Add 1/2-1 tablespoon of beetroot powder plus 1 teaspoon maple syrup to a heatproof mug. Pour hot water and blend with a hand frother/fork/whisk into the mug and stir until beetroot powder has dissolved. Fill the rest of your mug up with the warm, frothed milk.

4. Add extra sweetener if needed. Give the latte a taste and add extra sweetener, if needed.

5. Add your functional mushroom extract of choice: Cordyceps, Lion's Mane, Turkey Tail, Reishi.

6. Serve warm. Serve immediately and enjoy!

TO MAKE A COLD LATTE:

1. Dissolve the beetroot powder. Heat a small amount of water until nearly simmering. In a heatproof glass or measuring cup, whisk together the hot water, 1 tablespoon of the beet powder and 1 teaspoon maple syrup until combined.

2. Mix until combined. Fill a large glass with ice. Pour in the warm latte mixture. Then pour in the remaining cold milk, and stir briefly with a straw until combined.

3. Add extra sweetener if needed. Give the iced latte a taste and add extra sweetener, if needed.

4. Add your functional mushroom extract of choice: Cordyceps, Lion's Mane, Turkey Tail, Reishi.

5. Serve cold. Serve immediately and enjoy!
   

Let us know if you try making this sweet pink latte, and don't forget to tag us in your posts! We'd love to see how you enjoy this energizing blend.

Mush Love,

Alaina