SPICED RED VELVET JAVA BOOST
PREP: 10 minutes
YIELD: 6 servings
INGREDIENTS:
- 6 cups Whole milk (or alternative milk)
- 2 medium-sized Beets (cooked), coarsely chopped
- ¾ cup Maple syrup (or 4-7 pitted Medjool dates)
- ½ rounded cup Cacao
- 2 tsp. Instant espresso
- 1 rounded Tbsp. Ras el hanout*
- ½ tsp. Cinnamon (ground)
- ¼ tsp. Cayenne (ground)
- 1 large pinch Salt
½ cup Toasted quinoa** (or 1- 1 ½ cup cooked quinoa)
INSTRUCTIONS:
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In a Vitamix or high-speed blender combine all the ingredients and process on the soup function until the cycle is complete. If a Vitamix is not available, mince or puree the beets first and combine all ingredients in a large sauce pot. Bring to a simmer, stirring frequently. Lower heat and simmer on medium-low heat, stirring, until the mixture thickens. Allow to cool and then process in a regular blender.
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Add additional milk and maple syrup, according to taste.
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Store in an airtight for up to one week.
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Shake mixture and reheat prior to each use.
NOTES:
*Ras el hanout is a Northern African ground spice mixture that adds some global flavors to your morning routine. Frontier brand spice blends, which can be found at Whole Foods, makes a ras el hanout blend that contains no cumin. Alternatively, you can make your own blend by combining the following ground spices (and try steeping your milk first in star anise for an extra flavor boost): 1 tsp. ginger, 1 tsp. cinnamon, 1 tsp. turmeric, ½ tsp. allspice, ¼ tsp. cloves.
** Toasted quinoa can be made by slowly toasting the grains with a splash of water in a nonstick sauté pan until the grains turn a deep golden brown. Pour immediately onto a plate or cutting board to cool. Store in an airtight container for up to three months.