Description

This easy red velvet latte offers a comforting blend of chocolate, vanilla, and a hint of tangy cream cheese sweetness with its signature deep red hue. It’s perfect as a special morning treat or an afternoon pick-me-up.

Ingredients

1 cup whole milk (or dairy-free alternative)
2 fl oz freshly brewed espresso or strong coffee
1 tbsp unsweetened cocoa powder (for latte)
1 tbsp granulated sugar
0.5 tsp alcohol-free vanilla extract
0.5 tsp apple cider vinegar
0.5 tsp plant-based red food coloring (gel recommended)
2 oz cream cheese, softened
0.33 cup heavy cream, very cold
1 tbsp powdered sugar
1 pinch salt
0.25 tsp unsweetened cocoa powder, for dusting

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Instructions

Heat Red Velvet Milk: Whisk milk, 1 tbsp cocoa, granulated sugar, vanilla extract, apple cider vinegar, and red food coloring in a saucepan. Heat over medium heat for 2-3 minutes until hot, steamy, and vibrant red, ensuring it does not boil. Remove from heat.
Brew Espresso: Brew espresso or strong coffee directly into your serving mug.
Combine Latte: Pour the hot red velvet milk mixture into the mug with the espresso. Stir gently until fully combined.
Whip Cream Cheese Cold Foam: In a small bowl, combine the softened cream cheese, very cold heavy cream, powdered sugar, and a pinch of salt. Beat on medium-high speed for 2-4 minutes until the mixture is thick, foamy, and forms soft peaks. Avoid overmixing.
Assemble and Serve: Spoon the generous Tangy Cream Cheese Cold Foam over your red velvet latte. Serve in a clear glass mug and dust with the remaining 0.25 tsp cocoa powder for contrast.

Notes

For convenience, the cold foam ingredients or the red velvet milk base can be prepped the night before and stored in the fridge. Reheat the milk base gently when ready to use. Consider adding a tiny bit of almond extract for a unique flavor booster.

Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Drink
Method: Stovetop, Whisking
Cuisine: American

Nutrition

Serving Size: 1 latte (350 ml)
Calories: 650 calories
Sugar: 30 g
Sodium: 180 mg
Fat: 55 g
Saturated Fat: 35 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 190 mg