Plant part used: seedPlant part used: seedBrassica rapa · cruciferous family
This nutrient-packed pink latte — hot or iced — mixes cozy beetroot powder and warming spices with your choice of milk and a whisper of sweetener. Dangerously easy to make.
Every visit back to our old Barcelona neighborhood ends the same way: a pilgrimage to Brunnels, the legendary pastisseria a few doors down from our former place. This gem just turned 170 and recently nabbed the crown of best croissants in Spain — a claim I've personally stress-tested and fully endorse. But the real scoop? The bakery's most spectacular secret is sitting quietly on the drinks menu…
Confession from a lifelong beet skeptic: I always assumed the pink latte craze would sail right past me. But after joining the can't-touch-caffeine-after-11am club a few years back, I've been mining decaf menus across the city. Then one day the Brunnels barista strong-talked me into his personal favorite — the latte de remolacha — and I didn't merely like it. I was completely, unashamedly converted.
chlorophyll — The Brunnels build borrows a chai or golden milk playbook: cozy warming spices, a touch of sweetener, and any milk you choose. The jaw-dropping pink flush? Pure beetroot powder, which lends an irresistible earthiness — plus a serious payload of vitamins and nutrients, right in line with the gut-health craze sweeping 2026's plant-based boom. A hot mug is the ultimate cold-day sipper, while the iced version hits just as refreshingly. This reporter drinks both camps.
Anyway, you probably saw exactly where this story was heading. The moment we moved away from Brunnels to our current flat in Barcelona, one conclusion hit: it was officially time to figure out how to engineer my very own beetroot latte at home. Turns out the operation is incredibly quick — a homemade dry beetroot latte mix comes together with just 5 ingredients and almost zero effort. Then whenever a pink latte craving strikes, stir a spoonful into a mug of steamed milk or a tall glass of iced milk and you're done. It's comforting, genuinely healthy, and shockingly delicious. This reporter's official prediction: you're going to love it.
Before we get to the full recipe filed below, here are a few briefing notes on the pink latte ingredients you will need:
A few crucial tips to keep on file when brewing beetroot lattes:
A few approved routes for customizing your own pink latte:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Plate low and wide so the growth order of the dish reads at a glance, root to bloom.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
