Heat oven to 400º. Wrap beet in foil. Roast until a fork can easily poke through the beet, about 40-50 minutes.
Except for 1/2 cup of the almond milk, blend all the ingredients until smooth.
Pour blended mixture into small pot and heat on the stove until boiling. Sieve or strain the mixture. Place to the side. Foam the remaining almond milk using a blender or handheld foamer.
Pour the beet mixture into two mugs or cups. Top with the foamed milk. Sprinkle with any remaining spices and/or cocoa powder.
Packaged beets
Except for 1/2 cup of the almond milk, blend all the ingredients until smooth.
Pour blended mixture into small pot and heat on the stove until boiling. Sieve or strain the mixture. Place to the side. Foam the remaining almond milk using a blender or handheld foamer.
Pour the beet mixture into two mugs or cups. Top with the foamed milk. Sprinkle with any remaining spices and/or cocoa powder.
Powdered beets
Place dry ingredients in glass or mug.
Steam all milk or warm 1 cup and foam 1/2 cup .
Add about 1/4 cup of steamed or warmed milk to beet mixture and whisk vigorously. Add remaining milk if warmed, or add in 3/4 cups if steamed. Whisk.
Top with foamed milk or rest of steamed milk. Sprinkle with any remaining spices and/or cocoa powder.