Recipe
Raspberry acerola latte
This frothy, foamy and warm latte made with almond milk also contains raspberries and natural vitamin C. It is a delicious and healthy pick-me-up that you can drink at any time of day. The added Biotona Acerola C 500 shots are an ideal way to add an invigorating boost of natural vitamin C from acerola, camu camu and rosehips. And if you want to add an extra beauty component, you can always pour in a stick of Physalis Collagen Pro. Also try drinking this latte cold, as a super-healthy milk shake!
| Ingredients (makes 2 servings) | |
|---|---|
| Almond milk | 480 ml |
| Medjool date, pitted | 1 |
| Raspberries, fresh or thawed (sub 2 tablespoons freeze dried raspberries) | 50 g |
| Biotona Acerola C 500 shots | 2 |
| Optional | |
| Physalis Collagen boost | 1 sachet |
| Pink cornflower or rose petals, dried | 2 teaspoons, for decorating |
| Necessities |
|---|
| Saucepan, blender |
- In a saucepan, warm up almond milk until hot, but not boiling.
- Transfer to the blender, add all remaining ingredients, besides flower petals. Blend until smooth and foamy.
- Pour into 2 cups (if desired - pour the latte through a sieve so there are no raspberry seeds in the cup).
- Top with pink flower petals and serve.
