Step 1

Heat oven to 400º. Wrap beet in foil. Roast until a fork can easily poke through the beet, about 40-50 minutes.

Step 2

Except for 1/2 cup of the almond milk, blend all the ingredients until smooth.

Step 3

Pour blended mixture into small pot and heat on the stove until boiling. Sieve or strain the mixture. Place to the side. Foam the remaining almond milk using a blender or handheld foamer.

Step 4

Pour the beet mixture into two mugs or cups. Top with the foamed milk. Sprinkle with any remaining spices and/or cocoa powder.

Step 5

Except for 1/2 cup of the almond milk, blend all the ingredients until smooth.

Step 6

Pour blended mixture into small pot and heat on the stove until boiling. Sieve or strain the mixture. Place to the side. Foam the remaining almond milk using a blender or handheld foamer.

Step 7

Pour the beet mixture into two mugs or cups. Top with the foamed milk. Sprinkle with any remaining spices and/or cocoa powder.

Step 8

Place dry ingredients in glass or mug.

Step 9

Steam all milk or warm 1 cup and foam 1/2 cup .

Step 10

Add about 1/4 cup of steamed or warmed milk to beet mixture and whisk vigorously. Add remaining milk if warmed, or add in 3/4 cups if steamed. Whisk.

Step 11

Top with foamed milk or rest of steamed milk. Sprinkle with any remaining spices and/or cocoa powder.

Step 12

Pour juice in glass or mug.

Step 13

Steam milk. Add to beet juice and stir.