Sweet Rose Latte

A fragrant, naturally pink latte made with blended soaked almonds, beetroot, jaggery, cardamom, and rose water. Warm gently, strain, and garnish with almonds and rose petals.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the soaked almonds. Add them to a blender with 1/8 cup (30 ml) of the water. Blend until completely smooth.

Step 2

Add the remaining 5/8 cup (150 ml) water and blend again for 20–30 seconds. No need to strain at this stage.

Step 3

Pour the almond mixture into a small saucepan. Heat over medium flame for 1 minute, stirring gently.

Step 4

Add the grated beetroot and stir well. Bring the mixture to a gentle boil, stirring occasionally so it does not stick.

Step 5

Remove from the heat. Strain the mixture through a fine sieve into a bowl or jug, pressing the beetroot gently with the back of a spoon to extract the liquid.

Step 6

Add the jaggery powder, cardamom powder, rose water, and a pinch of rock salt. Stir until the jaggery dissolves completely.

Step 7

If needed, return to low heat for 30–60 seconds to warm through. Do not boil after adding the rose water, as it can lose its aroma.

Step 8

Pour into two cups. Garnish with chopped almonds and dried rose petals. Serve warm.