[difficulty] medium
[serving] 2
  • 400g tinned chickpeas, strained, juice reserved
  • 500ml Nexba Elderflower and Lemon Kombucha
  • 1 handful ice cubes
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp vanilla essence or 1 vanilla pod
  • 1/2 tsp cinnamon 
[time] 10min
  1. Firstly, prepare the aquafaba. Strain chickpeas until you are just left with just the water. Combine chickpea water and 2 tbsp Nexba Elderflower and Lemon Kombucha in a mixing bowl.
  2. Whisk until soft peaks form. It works, trust us! This usually takes 3-5 minutes with an electric whisk. Set aside.
  3. Combine ice, lemon juice, remaining Nexba Elderflower and Lemon Kombucha, vanilla and cinnamon in a blender, and briefly blend.
  4. Pour into glasses and top with aquafaba whip. Dust with cinnamon, and garnish with lemon wedges.

To use your remaining chickpeas, why not serve them as a bar snack? Just dry them thoroughly and bake in the oven, shaking halfway, for 30 minutes at 220°C. Then toss in your favourite Indian spices, a pinch of salt and you’re good to go!

Nexba Elderflower & Lemon KombuchaOur kombuchas are deliciously fizzy and loaded with probiotics which help to keep our gut health in check. Nexba Kombucha contains a unique strain of live probiotics which are specifically crafted to survive the journey from mouth to gut.
CinnamonAs well as adding some spice to your food and drink, cinnamon is highly regarded by some for its anti-inflammatory properties. Cinnamon is also known to help lower blood sugar and treat digestive issues.
ChickpeasAlso known as Garbanzo beans, chickpeas have been a staple in Middle Eastern diets for thousands of years. Rich in fibre and vitamins, they can help with weight management and improved digestion. Chickpeas are also packed with plant-based protein, making them a go-to for vegans and vegetarians as an alternative to meat.
What's Inside