Cinnamon Heart Latte

Recipe contributed by Eat Well With Michelle 

INGREDIENTS:

• 1 can coconut whipping cream, chilled overnight
• 2 tsp vanilla extract
• 2 Tbsp of powdered sugar or powdered monk fruit (optional)
• ¾ cup freshly boiled water
• 1 tsp masala chai black tea
• 1¼ cup plant milk of choice
• 1½ tsp beetroot powder 
• 1 to 2 tsp maple syrup
• ¼ tsp true cinnamon, ground
• 1 true cinnamon quill
• Edible rose petals for garnish (optional)

DIRECTIONS:

1. Prepare coconut whipped cream topping by scooping chilled coconut whipping cream into a mixing bowl and whipping with an electric beater 1 to 2 minutes, adding vanilla and powdered sugar or powdered monk fruit if desired, then set aside.
2. In a mug or jar, stir chai tea in ¼ cup of freshly boiled water boil water, cover and let steep 4 minutes.
3. In a small saucepan, heat one cup of plant milk and 1 tsp of beetroot powder on medium heat until steaming but not boiling, stirring well.
4. Add beetroot milk to the steeped chai tea and steep 2 more minutes.
5. Strain the pink chai tea mixture into a decorative mug and top with more hot water if needed then sweeten to taste with maple syrup.
6. Froth ¼ cup of plant milk with a ½ tsp of beetroot powder then pour over tea pink chai tea.
7. Top with coconut whipped cream them garnish with true cinnamon powder, rose petals and a true cinnamon quill and share with your Valentine!