for 4 people

Pink drink

6 dl	almond drink (Barista)
50 g	frozen raspberries
2 tbsp	white almond cream
30 g	icing sugar
1 bag	hibiscus tea

Serve

2 tsp

raspberry crumble, crushed

How it's done

Pink drink

Bring the almond drink, raspberries, almond butter and icing sugar to the boil in a tall pan. Add the teabags and leave to steep for approx. 10 mins. Remove the teabags. Hold the pan at a slight angle, froth the drink using a handheld blender. While frothing, move the blender up and down to the surface of the drink.

Serve

Pour the drink into glasses, sprinkle with the freeze-dried raspberries.

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