A colourful latte full of vitamin C? Sounds delicious! By adding Biotona bio Camu camu + Acerola Raw to almond milk with raspberries, this healthy drink not only looks tasty but is also packed with phytonutrients that support your immunity. Camu camu is a yellow to purple-red fruit native to South America, containing up to 2% vitamin C. Acerola is also known for its high vitamin C content and other natural compounds that contribute to your health. After harvesting, the berries are immediately freeze-dried, preserving the fresh taste and vibrant colour of the fresh berries. For an extra beauty boost, you can mix in a sachet of Physalis Collagen Boost.
Serve it warm as a latte or chilled as a milkshake, either way, it's berry fine!
Makes 2 lattes
Ingredients
- 480 ml almond milk
- 1 Medjool date, pitted
- 50 g Raspberries, fresh or thawed (sub 2 tablespoons freeze dried raspberries)
- 5 g Biotona bio Camu camu + Acerola Raw
- 1 sachet Physalis Collagen boost
- Optional: 2 teaspoons of dried pink cornflower or rose petals, for decorating
Equipment
Saucepan, blender
Preparation method
- In a saucepan, warm up almond milk until hot, but not boiling.
- Transfer to the blender, add all remaining ingredients, besides flower petals. Blend until smooth and foamy.
- Pour into 2 cups (if desired - pour the latte through a sieve so there are no raspberry seeds in the cup).
- Top with pink flower petals and serve.
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