Jamaican Beetroot Punch (Vegan Style)

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 4 large beetroot/beets (peeled and chopped)
• 4 large carrots (peeled and chopped)
• 6-8 cups water (or more if needed)
• 1 inch ginger (peeled)
• 2 cups almond milk (or can use coconut milk, cashew etc...)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp vanilla extract
• sweetener of your choice i.e coconut condensed milk , dates, agave nectar etc... (sweeten to taste)
• 4 large beetroots/beets (peeled and chopped)
• 5 large carrots (peeled and chopped)
• 6½ cups water (or more if needed)
• 1 inch ginger (peeled)
• 4-6 dates (optional)

Method

1. Start by adding the chopped carrots and beets to a steamer/steaming basket and steam the vegetables until they are soft.
2. Once steamed, add the beets, carrot, ginger and water to a blender (if you are using dates then add them now)
3. Proceed to blend into a smooth consistency. The juice will be more on the thicker side, if you want the punch be thick then DON'T strain it. Alternatively, use a mesh strainer/cheese cloth and pour into a jug.
4. Stir in the almond milk (add more water/milk then what is stated if you want an even thinner consistency), cinnamon, nutmeg and vanilla.
5. Sweeten with coconut condensed milk or agave etc.. to taste.
6. Add the water to a high speed blender
7. Add the carrots, beets, ginger and dates if you are using them.
8. Blitz until a smooth consistency is formed.
9. Grab a strainer and proceed to pour the juice into the mesh strainer (discard the pulp, or save it for baked goods or use as compost).