Add chickpea aquafaba and cream of tarter to a mixer with the whip attachment. Whip until frothy.
Slowly add the powdered sugar 1 Tbsp at a time to the whipped aquafaba broth with the mixer on medium speed. Reserve the finished meringue to top the final latte. Any extra meringue can be reserved for up to 3 days (enjoy!).
Using a sauce pot on medium heat, warm the Hope and Sesame Barista Blend, espresso, Abuelita tablet, and cayenne pepper. Mix with a whisk until warm and incorporated.
Add the hot chocolate latte base to your favorite mug or glass and top with the whipped aquafaba meringue. Toast with a blow torch or your nearby campfire and enjoy!
