Lattes with Natural Food Colors

From the Beautiful Work of Crowded Kitchen:

Remember the whole Starbucks Unicorn Frappuccino craze? Sure, we love beautifully colored food as much as the next person, but when it's full of artificial dyes and flavors, we'll give it a hard pass. We do enjoy playing around with natural, vibrant additives, like beetroot powder, spirulina, turmeric, and a whole slew of other ~magical~ powders. 

Besides making for an Instagram-worthy shot, most of these powders are impressively nutrient-dense. Spirulina, otherwise known as blue-green algae (sounds repulsive, I know), is one of the most nutritious foods on earth. Rich in plant-based proteins, B vitamins, and powerful antioxidants, it's a great add-in to smoothies (in a very small dose, of course). Plus, when mixed with light colors (yellow, white, etc), it lends a stunning aqua hue to your food that seems anything but natural.  

The latte flavors include: Vanilla, Pumpkin Spice, Chocolate, Beet, Lavender, Matcha, Turmeric, Blue Matcha & Spirulina!

Ingredients

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Vanilla Latte:

• 10 oz cashew milk

• 1 ½ tsp vanilla bean paste

• 1 tbsp maple syrup

• Pinch of sea salt

Pumpkin Spice Latte:

• 10 oz cashew milk

• 1 shot of espresso

• 3 tbsp pumpkin purée

• ½ tsp pumpkin spice

• ¼ tsp vanilla extract

• 1 tbsp maple syrup

Chocolate Latte:

• 10 oz cashew milk

• 1 shot espresso

• 1 tbsp cacao powder

• 1 tsp vanilla bean paste

• 1 tbsp maple syrup

• Pinch of sea salt

Beet Latte:

• 7 oz cashew milk

• 2 oz beet juice (recipe below)

• ½ tsp tart cherry concentrate

• ½ tsp cinnamon

• 2 tsp maple syrup

• ½ tsp vanilla extract

• Pinch of sea salt and nutmeg

Lavender Purple Latte:

• 10 oz cashew milk

• 1 tbsp maple syrup

• ½ tsp vanilla extract

• ¼ tsp cinnamon

• 1 tsp acai powder

• 1 tsp maqui powder

• 1-2 drops lavender essential oil

Matcha:

• 10 oz cashew milk

• ¾ tsp vanilla extract

• ¾ tsp cinnamon

• 1 ½ tsp matcha powder

• 3-4 teaspoon maple syrup

Turmeric:

• 10 oz cashew milk

• 2 tsp maple syrup

• 1 ½ tsp turmeric

Blue Matcha:

• 10 oz cashew milk

• ¾ tsp vanilla extract

• ¾ tsp cinnamon

• 1 ½ tsp blue matcha

• 3-4 teaspoon maple syrup

• Pinch of sea salt

Spirulina:

• 10 oz cashew milk

• ¾ tsp vanilla extract

• ¾ tsp cinnamon

• ¾ tsp spirulina

• 3-4 teaspoon maple syrup

• Pinch of sea salt

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Instructions

Vanilla Latte:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Pumpkin Spice Latte:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Chocolate:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Beet:

1. To make homemade beet juice, juice 1 large beet and a ½ inch chunk of fresh, peeled ginger. If you don't have a juicer, you can blend with ¼ cup water and then strain through cheesecloth.

2. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Lavender:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Matcha:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds. (Tip: sifting matcha before adding into cashew milk helps to prevent clumps! You can also use a traditional matcha whisk for best results.)

Turmeric:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Blue Matcha:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.

Spirulina:

1. In a small saucepan over medium-low, heat cashew milk until warm. Add in other ingredients and whisk well until dissolved and frothy. Alternatively, add all ingredients to blender while warm and blend for 30 seconds.