Do you like beetroot? When making beetroot juice the earthiness taste gives a humble clean spirit. But, I am not sharing yet another juice recipe. A beetroot chai latte, instead Yes, your heard me right.Call it red velvet latte or superfood chai latte. You will not disappoint.
All started with me missing the good old Karak chai when living in Dubai, UAE. This drink is particularly popular in the Arab countries surrounding Persian Gulf and originated from the Indian sub-continent. This is usually served while waiting when shopping at souq. For me, while waiting for my leather shoes been repaired at my favourite cobbler in Satwa. While every household in UAE have its own way of making Karak chai (as shown in When Shaikha Cooks) – it’s basically a brew of black or assam tea with aromatic or spices and milk. The Karak chai served at the shop in UAE usually made with Yellow Label Tea Lipton brand and Rainbow brand milk. The spices also varies depending on preferences of sweeter or spicy heat note. In this recipe, I used spices I’m familiar with and available on SOTG pantry to accomplish a sweeter note that elevate the beetroot flavour.
With regards to beetroots, while you can use fresh one I have been a fan of this power form from Pure. It’s a lot easier to prepare (save time on that peeling and chopping) plus still gives the fresh taste of beetroot. Importantly, why beetroot? Studies shown that beetroot consumption enhance athletic performance – thanks to the high nitrate content in beet or beetroot juice. The body will convert the nitrate into nitrite, then into nitric oxide which widen the blood vessels to encourage more blood flow and makes the energy powerhouse cells efficient while consuming less oxygen. I usually increase the beetroot intake when closer to race day and have a good shot few hours before race. Making this latte recipe is another way to enjoy Pure beetroot powder.
So how to make latte at home when you need a beautiful cap of foam? I used my old hand-operated milk frother bought a long time ago when I lived in Auckland, New Zealand. It followed me around since then. You could use a jam jar with the help of microwave (as per method shown in details here), or electric milk frother. No expensive machine is required honestly. Another reliable tool is a kitchen thermometer to ensure milk is steamed to right temperature which is an important step to ensure good foams being produced.
This beetroot chai latte is best enjoyed in the morning as healthy substitute to coffee or after dinner treat. And I just love the way my kitchen smells. Enjoy this superfood red velvet drink!
- 3 and 1/2 cups of water
- 3 tea bags Black or Assam. I used Irish Breakfast tea blend of Assam and Darjeling.
- 6 cardamon pods - crush
- 2 cloves
- 2 inches of ginger
- 2 cinnamon sticks
- 1 and 1/2 cup of fresh milk you may use substitute such as soya or almond
- 3 tablespoon of PURE beetroot powder 1 and 1/2 for 1 mug of chai
Put all spices and ginger on a pan. Temper for for 1-2 minutes to bring the aroma.
Pour water and tea bags in to the pan. Boil for about 5 - 7 minutes. Then remove from stove.
In another pan, simmer the milk till around 65 - 68 Celsius (150-155 Farenheit).
Pour milk into milk frother (if using the hand-held frother) and produce foam through working the hand pump up and down in fast motion for about 30 - 60 seconds. The milk will seem to double in volume as when bubbles turn into smooth microfoams.
In a mug or glass, strain the chai and pour till half glass. Stir in 1 and 1/2 tablespoon of beetroot powder. Mix well.
Gently spoon or pour the steamed milk and foam onto the chai.
Enjoy this delicious red velvet drink.
Please add sugar to your liking. The PURE beetroot powder contain natural sugar so no additions require for sweetness.