ICED CHAI TEA WITH BEETROOT-ESPRESSO

Prepare the espresso and leave it to cool.

Steep the chai tea bag in 300 ml of cold water for at least four hours, then remove it.

Fill the espresso into a 0.5 L Whipper and add a small amount of beetroot, ginger and lemon juice. Add the cream and close the Whipper securely. Charge with one Whipper charger and shake vigorously about eight to ten times.

Pour the chai tea into glasses, add plenty of ice, dispense the foam on top with the Whipper and garnish with liquid caramel.

Spicy chai aromas, bold espresso and the slightly earthy freshness of beetroot come together with creamy cream and a delicate caramel note. The combination is surprising, balanced and complex: the chai adds warmth and spice, the espresso brings depth, while beetroot, ginger and lemon add a fresh, slightly piquant contrast. The airy foam from the Whipper rounds off the drink and turns it into a modern interpretation somewhere between iced tea, a coffee drink and a dessert beverage.

Fruity and aromatic additions
Citrus fruits are particularly well suited to enhancing the fresh and spicy notes of the drink. A few fine strips of orange zest or a hint of lime complement the chai aromas and bring additional freshness to the glass. Pomegranate seeds or a few thin apple slices also pair beautifully with the slightly earthy beetroot. For an aromatic herbal note, you can finish the drink with fresh mint or lemon balm.

Suitable sweet accompaniments
The combination of espresso, chai and caramel pairs especially well with fine pastries. Serve it, for example, with a small cinnamon roll, almond pastries, madeleines or a slice of brioche. Dark chocolate also works very well with the bold coffee notes. If you serve the drink as a dessert, small chocolate tartlets or delicate caramel pastries make an elegant accompaniment.

Drink and serving variations
You can adapt the recipe to suit different occasions. With plenty of ice, it becomes a refreshing summer drink, while a slightly stronger chai base brings the spicy notes more clearly to the forefront. For a non-alcoholic aperitif variation, you can add a small splash of tonic water or soda water. This gives the drink extra freshness and a light sparkle.

Decoration and texture
When serving, you can create additional contrasts with just a few elements. Liquid caramel highlights the sweet roasted notes, while finely grated dark chocolate or a little cocoa powder intensifies the espresso flavour. Toasted flaked almonds or finely chopped hazelnuts add extra texture. A little cinnamon or freshly ground cardamom sprinkled over the foam picks up the typical chai spices and gives the drink an elegant finishing touch.