Amy Chaplin's Pink Chai Latte


Amy Chaplin has been inspiring us for years. As the former executive chef at the New York institution Angelica’s Kitchen, and also the writer of At Home in the Whole Food Kitchen, and now Whole Food Cooking Every Day, she continues to inspire us with her commitment to plant-based, transformative food. Allow her to guide you to your highest, healthiest self. She'll take you there. Read on to discover the power of pink in a drink. This latte from Amy harnesses the power of beets, and spices for an upleveled version of your latte.



Makes about ¹/₃ cup, enough for 5 servings.  


¼ cup beet juice powder

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon ground allspice


Combine the beet juice powder, ginger, cinnamon, cardamom, and allspice in a small jar or bowl and stir well. Store in an airtight jar for up to 2 months.




Makes about 1 cup, serves 1.  


1 cup nut milk of choice

1 tablespoon Pink Chai Latte Mix 


Foam the nut milk and latte mix in a milk frother. Pour into a cup and serve hot. If you don’t have a milk frother, or if yours is not large enough to hold a cup of milk, warm the almond milk in a small saucepan over medium heat; once it is simmering, pour into an upright blender, add the latte mix, and blend until frothy. Serve immediately.


Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.

You may also like

Leave a comment

Please note, comments must be approved before they are published