Boil one small beet unpeeled in a pot with enough water. I use my pressure cooker for this, which reduces the cooking time to ⅓. Alternatively, use ½ raw beet, or 2 tablespoons beet powder.
1 Piece small beet (~150g)
Add plant milk, beet, maple syrup and bourbon vanilla to a high-powered blender and blend on high speed until combined.
500 ml Oats Barista Milk, 30 ml maple syrup, ¼ tbspn Bourbon vanilla ground
Pour through a sieve into a small saucepan and heat. NOT Boil, but remove heat when boiling point is reached. The drink should be hot, but not boiling.
If desired, pour one shot of espresso into each cup and top with the hot beet latte.