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The Sea Beet

Signature drinks

The Wild Beetroot plays on an unexpected balance between vegetal notes, red fruits and coconut. The blueberry and cherry awaken the sweetness of the Pink Latte, while its airy foam brings a smooth and delicate touch.

Ingrédients

Per 300 mL

Pink concentrate: 40 mL

Pink: Paste 300 g

Water: 500 mL

Cherry syrup: 15 mL
Coconut milk: 120 mL
Cold foam Pink Myrtille: 30 g

Barista Cold Foam Oatly: 80 g

Cherry puree: 25 mL

Coconut water: 40 mL
Cocoa powder
Rich and creamy

Fill the glass with ice cubes and pour the blueberry purée

add the coconut milk

Pour the coconut water

add the Pink cold foam

To prepare the Pink concentrate (20 drinks), add 300 g of Pink Paste with 500 mL of hot water.
Mix.

To prepare the Cold Foam Pink Myrtille, mix 80 g of Cold Foam, 20 g of myrtle puree and 50 g of Pink concentrate.
Mix everything together, then whisk until you get a light, homogeneous and airy texture.

Pour the cherry syrup

Sprinkle with cocoa

A word from the barista

Stir well before serving to change the color of the drink and bring together the notes of beet, raspberry and cherry.

Drink recipes

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With Black Paste

Black Gold

Black Gold blends the intensity of black tea and black sesame with the delicacy of a saffron cardamom syrup, for a deep and refined creation.

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With the Pistachio Paste

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The Silk Road takes the pistachio on a journey towards more oriental notes. Its praline and enveloping profile meets the delicacy of saffron and the sweetness of coconut, all topped with an ultra-indulgent pistachio cold foam.

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