Ginger spiced Beet and Almond milk Latte

1. Add beet to sauce pan, cover with water and bring to boil over medium-high heat. simmer until tender 45-60 minutes. drain. once cool, peel beet and chop into small pieces. 2. combine beet and 1/2 cup of almond milk in blender. blend on high speed until pureed. strain through fine sieve, pushing on solids with back of spoon. rinse blender. 3. combine remaining 3 1/2 cup almond milk, ginger, cinnamon, and nutmeg in sauce pan over medium heat. whisk and add in strained beet mixture. add honey or syrup to taste if desired. heat until hot. 4. return mixture to blender and blend until just foamy, venting the blender top. Pour into 4 mugs and dust tops with cocoa powder or nibs. serve hot. note: you can refrigerate any leftovers up to 3 days.