Foamy Espresso Martini
Your favorite coffee cocktail, even more foamy!
2 servings| 10 min preparation time
1 Place the frozen raspberries with the beet, agave syrup and 4 tablespoons of Abbot Kinney's Barista Edition in the blender and blend until smooth. Scoop 2.5 tablespoons of the mixture into each glass and spread it over the bottom of the glass. Add the yogurt to what is left in the blender and blend until smooth. Spoon it into the glasses.
2 Froth the rest of the Abbot Kinney's Barista edition cold. Divide the foamed plant-based milk between the glasses. Garnish with some crumbled freeze-dried raspberries.