Beet, Pink Peppercorn, & Cinnamon With Aquafaba Cocktail

Photos By Above the Salt

glass with beet against it

Colourful and rich in micronutrients, this zesty drink will have you returning for more, guilt-free.

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(serves 4)


  • 2 C (250 ml) fresh beet juice (*add 1/2 cup or more water if juice is too thick)
  • 1 tsp (5 ml) pink peppercorns
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/2 C (125 ml) canned organic chick pea liquid (aquafaba)


  1. Blend the beet juice, pink peppercorns, and cinnamon for 2-3 min in blender until completely smooth.
  2. Chill for one hour to have drink cold, or overnight to have the flavours to blend.
  3. Drink can be kept in the fridge for 4-5 days.
  4. Just before serving, whisk the aquafaba with a stand mixer until the mixture is quite thick and foamy resembling soft peaked egg whites.
  5. Add 1/2 C (60 ml) of the aquafaba to the beet juice and gently mix well.
  6. Pour drinks into prepared glasses and serve immediately.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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