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This Pink Ayurvedic Latte Might Be The Prettiest Way To Tame Inflammation

Author:

Liz Moody

February 14, 2019

Author & Podcaster

By Liz Moody

Author & Podcaster

Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.

Image by Mafalda Pinto Leite / Contributer

February 14, 2019

Maybe it's just us, but we'd take our roses in lattes over bouquets any day. This version is from Mafalda Pinto Leite's gorgeous Radiant: The Cookbook, and it features a number of ingredients to uplevel the recipe—starting with the aforementioned flowers.

"Widely used in ayurveda to calm and tame inflammation within the body and mind, roses are soothing antidotes to the physical stresses of everyday living," explains Leite. "Due to its cleansing properties, rose water and petals support the liver in its never-ending quest to facilitate detoxification and serve as a gentle diuretic, promoting healthy and regular elimination. It also acts as a blood purifier, helping to remove and neutralize toxins."

The latte uses a creamy coconut milk base to add healthy, blood-sugar-stabilizing fat, and a bit of beet juice for its pretty pink color. Top it with some edible rose petals and you have the perfect love-filled drink.

Rose Quartz Latte

Makes 2 cups

Ingredients

2 cups coconut milk
2 tablespoons fresh beetroot juice
1 teaspoon rose water
1 teaspoon raw cacao butter melted or ghee
1 teaspoon raw honey or sweeter of choice
¼ teaspoon raw vanilla powder
rose petals to serve, optional
Beauty add-ins (optional): ½ teaspoon Schisandra and/or ¼ teaspoon pearl powder

Method

Gently warm the coconut milk and beet juice in a saucepan over low heat, without allowing to simmer.
Carefully pour into a blender.
Add the rose water, cacao butter, raw honey, and vanilla. Blend on high until warm and frothy. Pour into a mug and served sprinkled with rose petals if desired.