Place the chocolate and almond drink in a thin-sided bowl, suspend over a gently simmering bain-marie. Melt the chocolate, add the beetroot juice, stir until smooth, pour into the glasses.
Heat the almond drink to approx. 80 °C (do not boil!), add the coconut palm sugar. Remove the pan from the heat, stir in the beetroot juice, pour carefully into the glasses.
Heat the almond drink to approx. 50°C, pour into a tall container, hold at a slight angle and froth using a handheld blender. While frothing, move the blender up and down to the surface of the milk. Pour the milk foam into the glasses, grate the chocolate over the top..