Beetroot latte

This delicious pink concoction is a pretty way to introduce spices and the earthy sweetness of beetroot to new taste buds. I asked several Vaidyas (Ayurvedic practitioners) about the combination of milk with beetroot and although none had come across it before, they said it seemed A-OK. The easiest way to make this recipe is with beetroot powder, which is one of my favourite non-essentials in the cupboard – it’s great for decorating cakes in a hurry! Otherwise blend in about 50g of cooked or raw beetroot (save a wedge when cooking beetroot for another dish). I find this recipe sweet enough, but add a little jaggery if you like.

Serves 1

175ml (¾ cup) whole milk plus 120ml (½ cup) water, or 250ml (1 cup) almond milk

¼ tsp ground cinnamon

1 tsp vanilla extract

1cm (½ in) piece of fresh ginger, grated, or ¼ tsp ground ginger

¼ tsp freshly ground black pepper (optional)

pinch of ground cardamom (optional)

1 tsp beetroot powder, to serve

1 If using dairy milk, place the milk and water in a small saucepan over a medium heat. Bring to the boil and then gently simmer for 10–15 minutes – this stage makes dairy milk easier to digest. For almond milk, gently heat until piping hot.

2 Add the remaining ingredients, and simmer for a few minutes. Stir through the beetroot powder and serve.