Cafe Red Velvet Latte: How to Make It at Home

A cafe red velvet latte tastes like red velvet cake in a cup: espresso and steamed milk with cocoa, vanilla and a red tint, topped with a tangy cream-cheese foam. To make one at home, whisk 1 tablespoon each of cocoa and sugar with a little vanilla and beet powder or red food coloring into a double shot of espresso, add 8 oz (240 ml) steamed milk, and spoon a whipped cream-cheese foam on top.

Below you’ll find the full recipe, hot and iced, plus how to choose between natural beet color and food coloring.

What Does a Red Velvet Latte Taste Like?

Red velvet isn’t a strong chocolate flavor. It is mild cocoa, plenty of vanilla and a gentle tang that traditionally comes from buttermilk in the cake and from cream cheese in the frosting. A good red velvet latte copies all three layers:

• Cocoa: just enough to taste, less than in a mocha.
• Vanilla: the main sweet note.
• Tang: from a cream-cheese foam that plays the role of frosting.
• Color: red tint from beet or food coloring, which adds little or no flavor.

The cake’s backstory is fuzzy. Early velvet cakes were reddish-brown rather than bright red, and food coloring made the color vivid in the 20th century. Some bakers also used beets, reportedly during wartime rationing, and many home bakers still do. That makes beet a perfectly traditional choice for a natural latte.

Natural vs Food Coloring: Choosing Your Red

Cocoa and espresso are brown, so no red velvet latte turns cherry red. The color shows best in the foam and in the iced version, where you can see the milk. Gel coloring is the most concentrated, so start with a single drop.

How to Make a Cafe Red Velvet Latte (Hot)

Makes one 12 oz (355 ml) drink.

Red velvet base

• 1 tbsp (about 5 g) unsweetened natural cocoa powder
• 1 tbsp (12 g) sugar
• ½ tsp (2.5 ml) vanilla extract
• ½–1 tsp beet powder or 1–3 drops red gel food coloring
• 2 oz (60 ml) espresso, or 4 oz (120 ml) very strong coffee

Cream-cheese foam

• 1 oz (28 g) full-fat cream cheese, softened
• 2 tbsp (30 ml) heavy cream
• 1 tbsp (15 ml) milk
• 2 tsp (about 5 g) powdered sugar
• A few drops of vanilla and a tiny pinch of salt

Steps

1. Make the foam. Mash the cream cheese with the powdered sugar until smooth, then add the cream, milk, vanilla and salt. Whisk or froth with a handheld frother for 20–30 seconds, until thick but still spoonable. Chill while you make the drink.
2. Mix the base. In your mug, stir the cocoa, sugar, vanilla and color with 1 tbsp of the hot espresso into a smooth paste, then add the rest of the espresso.
3. Steam the milk. Heat 8 oz (240 ml) milk to about 150°F (65°C) and froth it. Our guide to frothing milk without a steam wand has easy options.
4. Combine. Pour the milk into the red espresso base and stir.
5. Top. Spoon the cream-cheese foam over the latte. Finish with a pinch of cocoa or a few red velvet cake crumbs.

Making a paste first is important: dry cocoa clumps when hot milk hits it.

Iced Red Velvet Latte

1. Mix the red velvet base with hot espresso as above and let it cool for 2 minutes.
2. Fill a 16 oz (475 ml) glass with ice and add 6 oz (180 ml) cold milk.
3. Pour the red espresso over the milk.
4. Top with the cream-cheese foam, made slightly thinner with an extra tablespoon of milk so it floats like cold foam.

The iced version shows the color best, with red ribbons running through white milk and a pale cap on top.

Variations and Tips

• White chocolate red velvet: replace the sugar with 1 tbsp (15 ml) white chocolate sauce for a richer, sweeter cup. Our white chocolate mocha recipe includes a sauce you can use.
• Buttermilk tang: no cream cheese? Whip heavy cream with 1 tsp buttermilk or plain yogurt and a little powdered sugar.
• Make-ahead syrup: multiply the base by six, add ½ cup (120 ml) hot water, and simmer 2 minutes. Use 2 tbsp (30 ml) per drink; it keeps a week chilled.
• Dairy-free: use oat milk and a plant-based cream cheese for the foam.
• Coffee choice: a dark, chocolatey espresso keeps the coffee present under all that cocoa and cream.
• Bake a match: serve with something cream-cheesy, like our coffee cinnamon rolls with cream cheese icing.

Red Velvet Latte FAQ

What is in a red velvet latte?

Espresso, steamed milk, cocoa, vanilla, sugar and red coloring, usually with a cream-cheese style topping. The cocoa level is lower than in a mocha, so vanilla and tang lead the flavor.

Can I make a red velvet latte without food coloring?

Yes. Beet powder or a spoonful of beet juice gives a natural rose to burgundy color. Vanilla and cocoa cover most of the earthy beet taste.

Is a red velvet latte the same as a mocha?

No. A mocha is chocolate-forward. A red velvet latte uses less cocoa, more vanilla and a tangy cream-cheese foam, so it tastes like cake and frosting rather than hot chocolate.

Can I make it without espresso?

Yes. Use 4 oz (120 ml) coffee brewed at double strength, or skip the coffee for a caffeine-free red velvet steamer.

Your Red Velvet Café at Home

This latte is a natural fit for Valentine’s Day, birthdays and holiday mornings. For the espresso, choose Feel Espresso’s bold 6 Bean Blend, or try our Mocha flavored coffee for extra cocoa aroma. Want it after dinner? Our Decaf Espresso works perfectly. Every coffee is roasted 1–5 days before delivery.