Sweet, original, and delicate, this mocktail won't leave you indifferent.
1/2 bottle Ragi Pear kombucha
20 ml aquafaba (chickpea liquid)
10 ml toffee syrup (We melted a vegan vanilla toffee caramel with a dash of water because we couldn’t find any vegan toffee syrup around)
Cocktail shaker with strainer (If you don't have these utensils you can use a bottle or similar container with a lid, and a regular strainer)
Put the aquafaba and the toffee syrup into a cocktail shaker and dry shake for around 1 minute (no ice).
Add the ice and shake again. Strain into a glass and top with the pear kombucha.
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