FIELD: food industry.
SUBSTANCE: method includes preparation of recipe components. Cocoa husks are extracted by liquid nitrogen with corresponding miscella separation. Chicory is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of raw material inside the bits till temperature of 80-90°C during at least an hour. Hereafter chicory is fried. Grapes refuses are dried in microwave oven till residual humidity about 20% at microwave field power providing warming of grapes refuses inside the bits till temperature 80-90°C during at least an hour. It is followed by drying by convective method till residual humidity about 5%. Chicory is mixed with grape refuses in mass ratio 3:2; obtained mixture is impregnated in the separated miscella with simultaneous pressure boost. It is followed by depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method allows to produce flavoured drink according to nonwaste technology.
