Recipe for: Warm Beet Latte with Buttermilk Foam and Toasted Buckwheat - photo 1
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Recipe for: Warm Beet Latte with Buttermilk Foam and Toasted Buckwheat

Drinks Regional Cuisine of Poland 60 min Medium 10 wyświetleń ~22.99 PLN - (0)
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Description

An unusual winter comfort drink that combines Polish flavors: roasted beets, apple, a hint of ginger and cinnamon, and a velvety buttermilk foam. Served with crunchy, toasted buckwheat and optional dried plums or cottage cheese, it creates a surprisingly filling, warming beverage, perfect for cold days. The aroma of caramelized beets with apple gives the drink a sweet-earthy character, buttermilk adds a pleasant tartness, and toasted buckwheat provides texture and a regional touch. Great as an alternative to cocoa or coffee in the evening, it can be served as a light dessert-liquid meal or a snack after a walk.

Ingredients Used

Ingredients (12)

Servings:
4
  • Buttermilk 400 g
  • Toasted buckwheat groats 60 g
  • Rapeseed oil 15 g
  • Fresh ginger 10 g
  • Apple 0.8 szt. (~150 g)
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 2 g
  • Ground black pepper 1 szczypta (~1 g)
  • ✨ Opcjonalne
  • Semi-fat cottage cheese 100 g
  • Dried plums 7.5 szt. (~60 g)
  • Honey 30 ml
💰 Szacowany koszt dania: ~22.99 PLN (5.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of beets and apple

1

Preheat the oven to 200°C (top-bottom). Wash the beets with a brush under running water, and dry them with a paper towel. Cut off the ends and larger roots, do not peel - the skin will come off easily after baking. Wash the apple, remove the core, and cut it into quarters (with the skin on). In a large bowl, mix the beets with 1 tablespoon (15 g) of rapeseed oil and a pinch of salt (about 1 g), so that each beet is lightly coated.

Ingredients: Beets (raw), Apple, Rapeseed oil, Salt
Use a large baking tray lined with parchment paper. If the beets are very large, cut them in half to ensure they roast evenly. Tools: kitchen knife, cutting board, large bowl.
2

Place the beets (whole or halved) and pieces of apple on a baking sheet, skin side down. Bake in a preheated oven for 35-45 minutes (the time depends on the size of the beets). Check with a fork: the beet is ready when the fork easily and smoothly goes into the center. After baking, set aside to cool for 10 minutes.

Ingredients: Beets (raw), Apple
The mold/tray should be large enough so that the pieces do not overlap. Do not bake for too long - the beets should be soft but not dried out.

Cooking the base

3

Peel the roasted beets (the skin should come off easily with your hands or a knife) and cut them into cubes. Transfer the beets and roasted apple pieces to a medium saucepan. Add grated ginger (10 g), cinnamon (2 g), 200 ml of water, and if you are using dried plums, add them now (60 g). Bring to a boil over medium heat, then reduce the heat and simmer for 10-12 minutes to allow the flavors to meld and the plums to soften.

Ingredients: Beets (raw), Apple, Fresh ginger, Ground cinnamon, Dried plums
Use an even burner and partially cover the pot to retain the aromas. If you are using plums, make sure they are not too hard - they may require longer cooking.

Blending the base

4

Remove the pot from the heat and let it cool for 2-3 minutes (it doesn't need to be cold). Transfer the contents to a blender (or use an immersion blender directly in the pot, but be careful). Blend until smooth and velvety - if the mixture is too thick, add 50-100 ml of hot water. The mixture should have the consistency of thick cocoa - smooth, without larger chunks.

Ingredients: Beets (raw), Apple, Dried plums
Blend in batches, covering the lid opening with a cloth to prevent splattering. Use a blender powerful enough for vegetables; if the mixture is very hot, wait a moment or blend for a shorter time to avoid overheating the device.

Seasoning the base

5

Pour the purée back into the saucepan over very low heat. Add salt (2 g) and pepper (1 g). Gently heat for 2-3 minutes, stirring to combine the spices. Taste and optionally add a tablespoon of honey (optional) if you want a sweeter flavor profile.

Ingredients: Salt, Ground black pepper, Honey
Do not cook on high heat — just warm it up. Taste after adding and adjust the sweet-salty balance.

Toasting buckwheat groats

6

While the base is heating, heat a dry pan (preferably cast iron or heavy non-stick) over medium heat. Add roasted buckwheat (60 g) and toast for 5-7 minutes, stirring constantly with a wooden spoon, until the buckwheat starts to sizzle and smells nutty, and its color darkens slightly. After toasting, transfer the buckwheat to a plate to prevent it from burning.

Ingredients: Toasted buckwheat groats
The pan must be dry. Do not add fat - the toasted groats should be crunchy. Be careful, as it can burn quickly - stir constantly.

Preparation of buttermilk foam

7

Chill the buttermilk (400 ml) in the refrigerator beforehand. Just before serving, pour the buttermilk into a tall container and froth it with a handheld milk frother or an immersion blender on low speed for 15-20 seconds to achieve a delicate, thick foam. The buttermilk should be slightly fluffy and cold — do not heat it, as it will lose its texture.

Ingredients: Buttermilk
Use cold buttermilk straight from the fridge. If you don't have a frother, you can chill the bowl well and whisk vigorously for 30-60 seconds (it's harder to achieve foam).

Tempering and combining

8

Very important: to prevent the buttermilk from curdling, temper it. Take a spoonful of hot beetroot base and slowly pour it into the bowl with the buttermilk foam in a thin stream, constantly stirring with a spoon (add a maximum of 2-3 tablespoons). When the buttermilk reaches the temperature of the base (slightly warmer, but still cool), gradually pour about 150-200 ml of the buttermilk-foamed mixture into the pot with the rest of the purée, gently stirring with a wooden spoon. The mixture should be warm (about 50-55°C), smooth, and slightly creamy - do not boil after adding the buttermilk.

Ingredients: Buttermilk, Beets (raw)
Tempering prevents curdling. If the buttermilk starts to separate, immediately remove it from the heat and try to gently stir it - if that doesn't help, start over with a new batch of buttermilk. Use a kitchen thermometer if you have one (50-55°C is a safe range).

Assembly and serving

9

Pour the drink into 4 deep cups or bowls. On top of each serving, add 2-3 tablespoons of frothed buttermilk (gently with a spoon to leave the foam on top). Sprinkle each portion with a tablespoon of toasted buckwheat for crunch. If you are using cottage cheese, prepare small quenelles: scoop two teaspoons of cottage cheese and form small balls or use an ice cream scoop - place one of them on the foam. Finally, gently dust with a pinch of cinnamon (optional) and serve immediately.

Ingredients: Buttermilk, Toasted buckwheat groats, Semi-fat cottage cheese, Ground cinnamon
It's best to serve immediately when the foam is fresh and the groats are crunchy. Use a dessert spoon and a teaspoon to shape quenelles from the cheese.

Serving and Variants

10

Serve the drink hot, as a warming dessert or a substitute for a light meal. Additionally, you can serve honey for sweetening at the table or extra dried plums. For a vegan version, replace buttermilk with plant-based kefir (note: this will change the taste and texture) and omit the cheese and honey.

Ingredients: Honey, Dried plums
If you plan to serve it as a mini-dessert, prepare small plates with additional roasted grains and plums on the side, so guests can season it themselves.

Fun Fact

💡

Beets were popular in the folk cuisine of Poland not only as a vegetable but also as an ingredient in drinks and pickles - their sweet-earthy flavor paired well with fermented dairy products, which provided calories and improved the shelf life of food in winter.

Best for

po spacerze w mroźny dzień jako wieczorny rozgrzewający deser na kameralne spotkanie przy kominku

Tips

🍽️ Serving

Serve in wide cups or bowls for easy scooping of the groats with your fingers. For aesthetics, leave some of the foam white (do not mix it in while hot). If you are using cottage cheese, lightly wet the teaspoon with hot water before shaping the quenelle, so they form nicely.

🥡 Storage

The beetroot base (without buttermilk) can be stored in the refrigerator for up to 3 days in an airtight container. Whip the buttermilk only before serving. When reheating the base, use low heat and warm it only to 50-55°C - do not allow it to boil after adding the buttermilk, as it may curdle. Store the roasted groats in a dry jar for up to 2 weeks to maintain their crunchiness.

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