50ml – whipped cream in aerosol

Preparation:

1. Divide the espresso between the glasses.

2. Bring the milk to a boil in a saucepan with of the pear red. Beat with a whisk or special milk frother until firm foam. Add to the espresso together with the beet juice and stir.

3. Spread the whipped cream over it and sprinkle with the rest of the pear red.

Combination tip Delicious with choc chip red velvet white chocolate cookies