Red Velvet Latte

$70.00

French premium beetroot grind complements the raw cocoa from West Africa’s ivory coast, to produce a sublime hue and smooth, rich flavour. Gluten, caffeine & dairy free.

Rich, Creamy, Earthy

Coconut Sugar, Beetroot, Cacao

Organic, Gluten Free, Dairy Free, Caffeine Free, Vegan

Size

Quantity

$50.00 Away from free shipping

Free standard shipping

Ingredients

Beetroot

Sourced from France, our beetroot powder displays its vibrancy in colour and in flavour. The rich vegetable creates an earthy & rich flavour as we maintain low processing, highlighting it’s natural savour. Acclaimed for its aliment benefits, Beetroot aids mental and physical performance, supporting energy levels and improving digestive health.

Coconut sugar

Made from pure mature coconuts, this grain invokes a creamy and nourishing blend. A nutrious alternatve & sweetener, this sugar holds no preservatives, whilst aiding heart health.

Cocoa

The fruit of an indigenous American jungle tree, this crop is acclaimed for its magnesium & antioxidant properties. Decadent, pulp and deep in colour, it serves for a finer natural ingredient.

Watch Steps

Watch and follow along with our step by step footage for a curated experiences.

Step 1: Prepare & Weigh

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Watch Video

Watch Steps

Step 1: Prepare & Weigh

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Watch Video

Infusion Guide with Notes

notes and tips

- Stainless steel milk jug
  Steamwand
  Whisk
  Scales
  Thermometer

notes and tips

- Pre-weigh Matcha Latte powder and your chosen milk. The ratio is 3.5 g of Matcha for every 100 mL of milk. A standard cup equates to 7 g Matcha Latte powder (1 teaspoon) and 200 mL milk

notes and tips

- Pour milk into a steam jug or saucepan before adding the Matcha Latte powder. Whisk powder into the cold milk vigorously until the ingredients are dispersed and the colour has transformed. Note: Please do not add hot water at this stage

notes and tips

- Heat & Texture 65°C/149°F Steam Wand method: Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.