In a small saucepan, add beet powder along with warm water, maple syrup, and vanilla extract.
Whisk to combine and dissolve the beet mixture.
Add in coconut milk and 1/4 cup of the almond milk in the saucepan.
Bring the pan over medium heat, and warm the beet milk, often stirring until hot - it takes about 2-3 minutes.
Pour the hot beetroot milk into a tall coffee mug and set it aside while frothing milk.
Now, froth the remaining 1/2 cup unsweetened almond milk in a milk frother or a coffee mug, using a hand milk frother (not all brands froth well. See notes for my recommendations).
Top the coffee mug with the frothed almond milk and serve.
Taste and adjust sweetness to your taste.
Almond milk - not all almond milk brands form a thick foam when frothed in a milk frother. My favorite brand is Almond Breeze or Vitasoy. Barista almond milk or hemp milk froth well, but watch out, there is sugar added in these kinds of milk so you may have to decrease the amount of sweetener in the recipe.