FIELD: food industry.
SUBSTANCE: method involves preparing recipe ingredients, extracting cocoa husks with liquid nitrogen with corresponding miscella separation, scorzonera cutting , drying in a microwave field at preset process parametres and roasting them, roasting soya, mixing scorzonera and soya. The obtained mixture is impregnated by the separated miscella with simultaneous pressure boost and depressurisation to atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of nitrogen released.
EFFECT: invention makes it possible to produce new coffee drink from non-traditional raw materials, and also provides for improvement of organoleptic properties of drink due to its enrichment with extractive substances of miscella and their preservation.
