Pink Latte
Quantities: 1 glass | Preparation Time: / | TCooking time: /
INGREDIENTS
- 1/2 cm of fresh ginger grated
- 40g cooked beetroot
- 1 tbsp of agave syrup
- 25 cl warm or cold plant milk
- 1 tbsp Emile Noël Omega 3&6 oil
PREPARATION
– Grate the ginger
– Dice the beetroot
– Put the ginger, agave syrup, beetroot and 12,5cl of plant milk in a mixer
– Blend
– Add the remaining milk
– Grind again
– Add a tablespoon Emile Noël Omega 3&6.
– Mixer once again until you get the desired texture
– Serve in a big glass
