Beetroot Latte (Mother’s Day recipe)

Ingredients for 6 pieces

Ingredients for 4 glasses (of around 300 ml)
700 ml milk
120 ml beetroot juice
2 tsp vanilla essence
160 ml (4 shots of 40 ml) freshly brewed Mövenpick Barista Espresso
Coffee
Edible flowers for decoration
Vanilla powder for dusting

Preparation

1. Heat 500 ml milk, beetroot juice and vanilla essence in a pan. Heat 200 ml milk and froth with a milk frother.

2. Pour the beetroot milk into 4 warmed glasses. Carefully pour the milk froth onto the beetroot milk, making sure you end up with two layers.

3. Pour 40 ml (1 shot of 40 ml) Mövenpick Barista Espresso Coffee into each glass over the back of a spoon, creating the third layer.

4. Decorate the coffee drink with edible flowers and dust with a little vanilla powder.

Preparation time around 10 minutes. Per glass around 464 kJ, 111 kcal. P 5 g, F 5 g, CH 10 g