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Red Velvet Latte

A healthy, eco, and rosier take on your morning brew.

Everything’s just a bit better through rose-colored lenses. This vegan recipe is full of naturally-occurring plant-based nutrients, caffeine and antioxidants. Try this earthy and sweet beverage with a few eco-mindful twists!

  • 1 cup steamed pea milk – in excess, some dairy-alternatives such as almond milk may actually negatively impact the drought-ridden areas which harvest the nut due to the large amount of water needed for this crop to grow.
  • 2 tbsp organic maple syrup – when sourced responsibly and sustainably, other low-impact alternatives to sugar include puréed dates or date sugar and palm sugar (more information on sustainable sugars can be found here.)
  • 3 tbsp organic cocoa powder
  • 1 tbsp organic vanilla bean extract
  • ½ cup organic coffee (I prefer my latte with 2 espresso shots)
  • 1½ tbsp organic beet juice

To Prepare
  1. In your mug, Add the maple syrup, cocoa powder, vanilla bean extract, and beet juice. Then, stir until the mixture becomes a burgundy-hued paste.
  2. Pour in the coffee.
  3. Take a moment to steam your milk for that creamy, frothy almost cake-like effect. Or warm the milk over the stove in a small pot if you are in a hurry!
  4. Add the warmed milk to the mixture and enjoy your eco-sweet, rose-colored latte.

Taylor Johnson

Taylor is a recent honors graduate of Rhode Island School of Design’s Painting and Art History Department. A dual-citizen in Belgium and the U.S. with frequent wanderlust, a passion for editorial, and an affinity for sketching, she is now exploring the connection between art and beauty.

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