Latte Trends

For most of us, coffee is a staple in our day. Sometimes it feels like a nice warm blanket — comforting and familiar. Then there are those of us who are interested in finding a NEW way to indulge our love of coffee. 

Since today is National Coffee Day, we decided it’s the perfect time to look at some of the latte trends you can try out! Even if you’re not a big coffee drinker, there are ways to celebrate, as many of these skip the caffeine entirely. 

What’s exciting is these trendy hot beverages don’t just look great, many of them also have a few health benefits. For example, a pink latte uses beetroot, which is a source of folic acid and antioxidants and it has anti-inflammatory properties, like golden milk!

Get ready to give your morning coffee a serious makeover with these coloured lattes! For a coffee alternative of a completely different kind, try one of Kayla Itsines' homemade hot chocolate recipes.

Rose Latte

Ingredients (makes 1 serve):

1 shot espresso (or 30ml strongly brewed coffee) 250ml milk of choice 2 teaspoons rose water 1 teaspoon vanilla extract 2 teaspoons honey Pinch of nutmeg or cinnamon, to dust (optional)Method:

1. Place the milk, rose water, and vanilla in a medium saucepan over medium heat and simmer for 5 minutes or until heated through, stirring occasionally. Remove from the heat and set aside to cool slightly.

2. Place the milk mixture into a high-powered blender and blend until frothy.

3. If using an espresso machine, make one shot of espresso and pour into a coffee mug or glass. 

4. To serve, pour the milk mixture over the espresso and dust with nutmeg or cinnamon, if desired. Enjoy!

Pink Latte

Ingredients (makes 1 serve):

1 small beetroot 2 tsp honey (or sweetener of your choice) ¼ tsp ground cinnamon, plus extra for dusting ¼ tsp ground ginger, plus extra for dusting 250ml almond milk 

Method:

1. Preheat the oven to 180°C (355°F).

2. Wrap the beetroot in foil with 1 tablespoon of water. Place in a small roasting pan and bake in the oven for 30-40 minutes or until a fork easily pierces it. Set aside to cool. When cool enough to handle, peel and roughly chop.

3. Place the beetroot, honey, cinnamon, ginger and 200ml of the milk in a high-powered blender and blend until smooth.

4. Pour the blended beetroot mixture into a small saucepan and bring to the boil over medium-high heat, stirring occasionally. Remove from the heat and strain through a fine sieve. 

5. Place the remaining milk in a glass or cup and foam using your preferred method of foaming.

6. Pour the beetroot mixture into a coffee glass or mug. Top with the foamed milk and sprinkle with extra ground cinnamon or ginger. Enjoy!

Charcoal Latte

Ingredients (makes 1 serve): 

1 teaspoon food-grade activated charcoal, plus extra to dust (optional) 125ml water ½ teaspoon pure vanilla extract 2 Medjool dates, pitted 250ml unsweetened vanilla almond milk Cacao powder, to dust (optional)Method:

1. Place the charcoal, water, vanilla, dates and milk in a small saucepan and heat over medium-high heat until heated through, stirring occasionally. 2. Place the warmed milk mixture to a high-powered blender and blend until creamy and frothy. 3. Pour the charcoal milk mixture into a coffee glass or mug and sprinkle with extra charcoal powder or cacao powder, if desired. Enjoy!

Hopefully you all have fun making these and take lots of photos for social media! We would love to see some of your pics, so make sure you tag @sweat!

*Note: Glasses shown in images hold 2 serves of each latte.