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Hot on the heels of winter's turmeric latte comes this energizing pink beetroot latte! It may sound strange to use beetroot for a milky drink, but the combination of beetroot, chocolate and hot milk is a real winner! This miracle bulb has a mildly sweet flavour and an eye-catching bright colour.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
4 glasses, each approx. 300 ml
How it's done
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.
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.
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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