Iced Beetroot Dalgona Coffee
Ingredients
- 3 tbsp instant coffee
- 3 tbsp powdered sugar
- 2 tbsp water
- aquafaba from 1 tin of chickpeas
- 1/4 cream of tartar
- 1 tbsp beetroot powder
- 1 tbsp maple syrup
- dairy free milk
- ice
Preparation
Whisk the instant coffee, 2 tablespoons of powdered sugar, and hot water by hand in a small bowl.
Drain the liquid from a tin of chickpeas to get the aquafaba.
With an electric whisk, beat the aquafaba until the color starts to lighten, then add 1 tablespoon of powdered sugar and the cream of tartar, whisk for around 5 minutes until the mixture is light and fluffy, and add in the coffee mixture and mix until well combined.
Make the iced beetroot by adding the beetroot powder with maple syrup and a little water to form a paste.
Add milk to the paste and use enough so that you can fill your glass at least half full.
Add ice cubes to your glass, pour in the beetroot latte, and top it off with the dalgona coffee.
