The human memory can be a funny thing. Although I often struggle to remember the birthdays of my loved ones, I vividly remember the moment I found out that my most beloved childhood cake, red velvet, wasn’t anything more than chocolate cake with red food coloring. I still have a hard time coming to terms with the fact that red velvet cake isn’t quite the one-of-a-kind red carpet of the cake world I had once believed it to be. 

Now that I’m in my adult years, the disappointment I feel towards red velvet has a lot more to do with its star ingredient being red food coloring than it secretly being chocolate cake. Synthetic red food colorings, such as Red 40 and Red 3, are derived from, shockingly, petroleum by-products and coal tar. These chemical concoctions are known to potentially cause an array of health problems and have even been banned or restricted in many countries around the world. Unfortunately, synthetic red food colorings are still a common sight found on ingredient labels in the United States. On the other hand, the natural counterpart to synthetic red food coloring is derived from, also shockingly, crushed female cochineal parasitic insects. Although I can only speak for myself, ingesting insect exoskeletons for the sole purpose of making our food an appealing shade of red seems like a pretty loose and interpretive idea of “natural”.

With all of these eyebrow-raising factors aside, I was still determined to make amends with all the red velvet desserts of the world that deserved something better. Something rich, something velvety, and most of all, something without bugs. After a few trials and errors, I came up with a dreamy, luscious, and richly satisfying red velvet latte that feels as though you’re drinking dessert straight from a mug. Surprisingly, the red hue of this latte emanates from the vibrantly colored and highly nutritious plant: beetroot! Along with radiating a stunning shade of red, beetroot is packed with essential nutrients and antioxidants, making it a formidable opponent against synthetic red dyes that have the opposite effect on our health. In my venture to rethink red velvet, I also incorporated a few herbal allies such as cacao, chicory root, and dandelion root for added flavor and wellness support. With a bit of an herbal twist, this red velvet latte features all the flavors one would expect from a slice of red velvet cake, even if it’s just a rich, chocolatey latte disguised in a red cloak.

Red Velvet Latte Powdered Drink Mix

Makes approximately six 8 oz. servings.

Ingredients

• 1/3 cup organic coconut sugar (more or less based on preference)
• 1/4 cup organic beetroot powder
• 1/4 cup organic roasted cacao powder
• 2 1/2 Tbsp. organic roasted chicory root powder
• 1 1/2 Tbsp. organic roasted dandelion root powder

Directions

1. Combine all ingredients in a small jar, attach the lid, and give it a good shake until all powders are well combined.
2. Label your mixture with the ingredients and date made.
3. Store in a cool, dark place for up to one year. Avoid moisture coming into contact with the powdered mix to prevent hardening.
   
   

Red Velvet Latte with Beet Root Powder

Makes one 8 oz. serving.

Ingredients

• 1– 1 1/2 Tbsp. prepared powdered latte mix
• 2 Tbsp. hot water
• 1 cup oat milk or milk of choice + 2-3 Tbs. for “icing” froth on top

Directions

1. Add prepared red velvet powder mix to a mug and pour hot water over the mix. Stir until well dissolved.
2. In a small pot, bring milk of choice to a gentle boil. Remove from heat and pour directly into the mug, leaving a small amount of milk in the pot.
3. To create the latte “icing”, use an electric milk frother to froth the remaining milk in the pot until a velvety foam forms.
4. Gently pour the foam over the latte and sprinkle a dash of beetroot powder on top for a decorative finish. Cheers! 

Pro Tips

• If you’d prefer a caffeinated latte, you can substitute the roasted chicory and dandelion powder for espresso powder or instant coffee.
• Don’t have a milk frother? No worries! You can obtain similar results by plunging the hot milk through a French press for about 30 seconds, or by shaking the milk vigorously in a jar.
  
  

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