Red Velvet Latte

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French premium beetroot grind complements the raw cocoa from West Africa’s ivory coast, to produce a sublime hue and smooth, rich flavour.

Rich, Creamy, Earthy

Organic Coconut Sugar, Organic Beetroot, Organic Cacao

Organic, Gluten Free, Dairy Free, Vegan

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

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Mastercard, Visa, Amex, Apple Pay.

EXPRESS CHECKOUT

Shop Pay, G Pay.

AFTERPAY

Afterpay allows you to buy now and pay over time, interest-free.

How To Make

What you need

Step 1: Weigh & Prepare 7g per 100mL

Step 2: Whisk 10 secs

Step 3: Heat & Texture 65°C/149°F

Step 4: Serve

Red Velvet Latte
Milk jug
Whisk
Scales
Thermometer

Pre-weigh Red Velvet Latte powder and your chosen milk. The ratio is 7g of Red Velvet Latte for every 100 mL of milk.

Pour milk into a steam jug or saucepan before adding the Red Velvet Latte powder. Whisk powder into the cold milk vigorously until the ingredients are dispersed and the colour has transformed. Note: Please do not add hot water at this stage

Heat & Texture 65°C/149°F Steam Wand method: Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

Pour into glass or cup. Optionally garnish with Red Velvet Latte powder & serve.

How To Make

What you need

Red Velvet Latte
Milk jug
Whisk
Scales
Thermometer

Step 1: Weigh & Prepare 7g per 100mL

Pre-weigh Red Velvet Latte powder and your chosen milk. The ratio is 7g of Red Velvet Latte for every 100 mL of milk.

Step 2: Whisk 10 secs

Pour milk into a steam jug or saucepan before adding the Red Velvet Latte powder. Whisk powder into the cold milk vigorously until the ingredients are dispersed and the colour has transformed. Note: Please do not add hot water at this stage

Step 3: Heat & Texture 65°C/149°F

Heat & Texture 65°C/149°F Steam Wand method: Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

Step 4: Serve

Pour into glass or cup. Optionally garnish with Red Velvet Latte powder & serve.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.