The idea of a Beetroot London Fog came to my mind when I was playing around with different ways to use beets – They are such a vibrant and nutrient dense sweet vegetable that I knew there was so much potential beyond the common roasted beet salad! Since it’s been pretty chilly in Seattle, I’ve been drinking lots of warm teas, but after a while it gets a little boring. This Beetroot London Fog is far from boring, though! I was swooning just by the bright magenta color alone. It makes the experience of warming up that much more fun and interesting. A traditional London Fog is simply made with warmed/steamed milk, earl grey, and often a sweetener, so I figured why not blend some beets into the mix? This Beetroot London Fog is slightly sweet with hints of vanilla and underlying earthy tones. If you give this fun little drink a try, feel free to use less beets to fit your taste- you will still get a beautiful, magenta drink, without an overbearing earthy taste. Just have fun with it!
Beetroot London Fog
1 serving, vegan, gluten-free, dairy-free
- ¼ cup raw beet chunks (I buy the frozen beet chunks at Trader Joe’s and just use as they are!)
- ½ cup almond milk (can sub other milk but may have a different taste)
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- 1 tea bag of earl grey – steeped in 1 cup (8oz) hot water
- 1 tsp honey
In a mug, add the bag of earl grey and 8oz of hot water and let steep for 5 minutes (or more if you like it strong). Place the beets, almond milk, cinnamon, and vanilla extract into a blender and blend just enough so the beets break down and the mixture is bright pink (it may have small beet chunks left and that’s ok!). Using a fine mesh strainer, hold the strainer over a small sauce pan or microwave bowl/mug and strain the beetroot mixture into whichever vessel you choose to get rid of any small chunks/fiber from the beets. Heat the mixture over the stovetop or microwave, then add into the mug with the earl grey. Lastly, add in the honey, mix well, and sip away!