Beet, Pink Peppercorn, And Cinnamon With Aquafaba Cocktail

By Carol Dudar, Recipes & Food Styling

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. (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)

Blend the beet juice, pink peppercorns, and cinnamon for 2-3 min in blender until completely smooth. Chill for one hour to have drink cold, or overnight to have the flavours to blend. Drink can be kept in the fridge for 4-5 days.

Just before serving, whisk the aquafaba with a stand mixer until the mixture is quite thick and foamy resembling soft peaked egg whites. Add 1/2 C (60 ml) of the aquafaba to the beet juice and gently mix well. Pour drinks into prepared glasses and serve immediately.

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