How to Make Red Velvet Latte

What you need

• espresso machine
• coffee grinder
• 10 oz cup
• milk pitcher
• spoon or stirrer

Method

1. Grind 20 g of coffee beans and pull a double espresso shot targeting a yield of approximately 40 g directly into your 10 oz cup

2. Add 1 tablespoon of red velvet powder to the hot espresso

   1 tablespoon is equal to about 3 teaspoons; if your red velvet powder is already slightly sweetened, do not add any additional sweetener for the hot version

3. Stir until the red velvet powder is completely dissolved in the espresso

   The heat of the espresso makes dissolving straightforward; confirm no powder remains on the bottom or sides of the cup before proceeding

   Expert tipThe espresso must be hot when you add the powder — if it cools too much, the powder will clump rather than dissolve cleanly

4. Steam your milk until smooth and velvety

   Any milk of your choice works; steaming temperature and milk volume are not specified beyond filling a 10 oz cup

5. Pour the steamed milk over the espresso and red velvet mixture to fill the cup

Why this works

Dissolving the red velvet powder directly into the freshly pulled, very hot espresso rather than into cold or warm milk ensures even dispersion and prevents clumping. The slight sweetness already in the powder balances the bitterness of a double shot without needing additional sugar. Beetroot powder is the pigment source: its natural red pigment is stable enough in hot liquid to hold colour through the steamed milk pour. Together, the chocolate and cocoa components layer familiar mocha flavour under the espresso, making the drink approachable despite the unconventional beetroot ingredient.

Where beginners go wrong

1. 1

   Powder does not dissolve fully

   Stir the powder into the espresso immediately while the shot is still at its hottest; keep stirring until the mixture is completely uniform before pouring any milk

2. 2

   Drink tastes overly sweet

   Skip any added sweetener when using a pre-sweetened red velvet powder blend; the mix is already slightly sweetened and a double espresso provides enough bitterness to balance it in the hot version

3. 3

   Cannot source a ready-made red velvet powder

   Combine chocolate powder or cocoa powder with 100% pure beetroot powder to make your own blend; use 100% beetroot powder specifically to achieve the characteristic red colour

What you should taste

Chocolatey and rich with a strong espresso backbone; the beetroot powder gives the drink a deep red-pink colour without an overpowering earthy flavour, creating what the creator calls a red mocha

FAQ