How To Make A Red Velvet Nut Milk

Just like a cupcake, only it’s a drink. Only it doesn’t contain flour. Only it doesn’t contain sugar. Only it’s a nut milk… Ok, so it’s nothing like a cupcake. But it’s red velvet delicious.

My favourite element of this recipe is the food colouring. Beetroot is utterly unnecessary here. Yeah, it’s a fantastic ingredient, one of the best foods you can eat, but it has one purpose. Make this chocolate recipe red. If you ever want to pop a strawberry smoothie, make your breakfast bowls pink or bake a barbie coloured cake, beetroot is your girl.

Red Velvet Nut Milk

  • Takes 5 minutes
  • Makes 1 milk


  • Coconut flakes — 1 cup (or shredded coconut)
  • Beetroot — 1/2, roughly chopped
  • Cacao powder — 3 tablespoons
  • Vanilla bean — 1 teaspoon
  • Dates — 5
  • Sea salt — 1/3 teaspoon
  • Coconut water — 3 cups


  • Blend all the ingredients for 30–40 seconds.
  • Strain through a nut milk bag.
  • Enjoy over ice or refrigerate in a sealed container.
  • Stays fresh in the fridge for 3 days.
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