Pink beetroot latte


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 231 Kcal, 3g Protein, 31g Carbohydrates, 12g Fat


Ingredients

  • Chocolate
  • 80 g vegan, white chocolate, finely chopped
  • 3 tbsp almond drink
  • 3 tsp beetroot juice
  • Beetroot latte
  • 3 tbsp coconut palm sugar
  • 6 dl almond drink
  • 3 tbsp beetroot juice
  • Milk foam
  • 3.5 dl almond drink
  • 20 g vegan, white chocolate
  • Utensils
  • 4 glasses, each approx. 300 ml

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Instructions

  • Chocolate

    Place the chocolate and almond drink in a thin-sided bowl, suspend over a gently simmering bain-marie. Melt the chocolate, add the beetroot juice, stir until smooth, pour into the glasses.
  • Beetroot latte

    Heat the almond drink to approx. 80°C (do not boil!), add the coconut palm sugar. Remove the pan from the heat, stir in the beetroot juice, pour carefully into the glasses.
  • Milk foam

    Heat the almond drink to approx. 50°C, pour into a tall container, hold at a slight angle and froth using a handheld blender. While frothing, move the blender up and down to the surface of the milk. Pour the milk foam into the glasses, grate the chocolate over the top..

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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