Beetroot Ginger Superfood Latte
Source: https://www.oldenburger-professional.com/rcp_recipe/beetroot-ginger-superfood-latte
Total time
3 Minutes
Difficulty
easy
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 10 | tbsp | beetroot powder (6 – 8 g) |
| 5 | tsp | ginger powder (2 g) |
| 100 | g | muscovado or palm sugar |
| 400 | ml | hot water |
| 1500 | ml | Oldenburger Barista Milk |
| 200 | g | finely ground coffee for ristretto doppio (target volume: 35 – 40 ml) |
Preparation
Making the Latte Macchiato
Dissolve the beetroot powder, ginger powder and sugar in
40 ml of hot water in a small jug and whisk to produce a viscous
consistency without any lumps.
Froth Oldenburger Barista Milk at 60°C (or blend cold) to about
double its original volume (latte macchiato), pour it into a
tall glass and let the milk foam settle in the glass for about
30 seconds to allow the layering to form.
In the meantime, prepare a double ristretto in a preheated
espresso jug.
Cold version: prepare the coffee and flash chill over ice cubes.
Pour the beetroot mixture and then the ristretto slowly into the
glass through the centre of the milk cap.
The Final Touch
Decorate the milk cap with the remaining drops of the mixture
and use a latte art pen to create a heart-vine pattern.
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