Learn how to make this Jamaican beetroot (beets) drink 2 ways - with or without milk (vegan style of course). Both recipes are wholesome, nutritious and a delightful Caribbean beverage to drink any time of the year.
I will be the first person to admit that beets or beetroot as I refer to it as, are my least favourite vegetable. Growing up I would dodge and weave my way around not eating them.
However, as I have gotten older and more health conscious I have started to explore foods that I didn't enjoy in my childhood.
I'm still not 100% there with beets but at least when prepared in their whole form in a salad or eaten alone.
Thankfully, I can get with the taste of beets in the form of juice/punch especially when it's done the Caribbean way (and with Carrots too).
Drink preparation
I'm going to guide you through 2 methods of making this drink - with or without plant based milk.
One is more like a punch, which is sweeten to taste, it's thick and creamy too! While the other is more of tonic, being sugar free and more suitable for juicing/cleansing.
If you are already familiar with this drink and from the islands then you will know that no household makes it the same.
What I mean is, some will add stout .i.e guiness and turn it into a stamina/strong back drink.
While others will add milk, this could be condensed milk alone or a combination of evaporated or coconut milk.
In terms of spices and/or other add ins - some will add some carrots, nutmeg, cinnamon, ginger, pimento/allspice, bitters and/or vanilla.
It's really a matter of what each person wants to do.
Then there's the great debate as to whether, you boil, steam, grate, juice or simply blend all of the ingredients and so fourth.
Again, this really comes down to your preference and what works for you!
How to prepare beetroot punch with milk
I make mine according to whether or not I'm adding milk. The difference between the two is that the punch is slightly sweet, where as the one without it is more of a health based tonic.
In essence, you will want to make the one according to what works for you. The milk based juice is more like a thick punch.
I will forewarn you, my version of this punch is thick. My method involves lightly steaming the vegetables first, then add them to the blender to puree following by adding the remaining ingredients.
I personally don't strain the liquid off the pulp because I like the thick texture especially when the milk is added.
However, you can if you want to, just be aware that if you do, you will loose some volume and the texture will be a lot thinner.
Beetroot juice - without milk/the benefits
Beetroot juice is the unrefined version to the punch, it's more of a tonic. Simply because it's thinner, unadulterated and focuses on nourishing the body more then the punch does.
That's not to condemn the punch but if you compare the ingredients, the first thing you will notice is the absence of the milk and sugar.
The juice is great for people who are focusing on juicing/fastening or cleansing their body to promote weight loss.
Beets are enriched with vitamin C, fibre, potassium and iron making them perfect for someone who is anemic, constipated or looking for a juice to help filter the kidneys
The texture is thinner simply because the pulp isn't included (unless you want to do so).
Regardless of which drink you choose to make you will be reaping the many health benefits or why not try them both!
The steps
- Start by adding the chopped carrots and beets to a steamer/steaming basket and steam the vegetables until they are soft.
- Once steamed, add the beets, carrot, ginger and water to a blender (if you are using dates then add them now)
- 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.
- Stir in the almond milk (add more water/milk then what is stated if you want an even thinner consistency), cinnamon, nutmeg and vanilla.
- Sweeten with coconut condensed milk or agave etc.. to taste.
Note and tips
- If possible, use a high speed blender i.e Vitamix, Blendtec to achieve best results.
- If free to use ANY plant based milk of your choice. I personally LOVE to use Almond Milk.
- You may need to make the juice/punch in batches.
- If you have a juicer, it's perfectly fine to use that instead.
- Beets/beetroot can be very staining especially on clothes and hands. Be sure to wear overalls if necessary and handle with gloves.
- If the juice of the beets should come in contact with the skin, simply use baking soda to wash the area and it should fade.
- You can make the juice without carrots and use beets alone if you want to.
- Once the juice is made, keep refrigerated and consume within 5-7 days of making it.
- The amount of water/milk used is a rough guide, you may want to thin out the punch/juice some more so add more liquid towards the end.
Other Caribbean drinks to try
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Jamaican Beetroot Punch (Vegan Style)
Ingredients
To make the punch with milk (thick textured version)
- 4 large beetroot/beets peeled and chopped
- 5 large carrots peeled and chopped
- 4½ 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
Without milk/sugar free - Juice only
- 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
Instructions
To make the punch
- Start by adding the chopped carrots and beets to a steamer/steaming basket and steam the vegetables until they are soft.
- Once steamed, add the beets, carrot, ginger and water to a blender (if you are using dates then add them now)
- 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.
- Stir in the almond milk (add more water/milk then what is stated if you want an even thinner consistency), cinnamon, nutmeg and vanilla.
- Sweeten with coconut condensed milk or agave etc.. to taste.
To make the juice only
- Add the water to a high speed blender
- Add the carrots, beets, ginger and dates if you are using them.
- Blitz until a smooth consistency is formed.
- 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).
Notes
- If possible, use a high speed blender i.e Vitamix, Blendtec to achieve best results.
- If free to use ANY plant based milk of your choice. I personally LOVE to use Almond Milk.
- You may need to make the juice/punch in batches.
- If you have a juicer, it's perfectly fine to use that instead.
- Beets/beetroot can be very staining especially on clothes and hands. Be sure to wear overalls if necessary and handle with gloves.
- If the juice of the beets should come in contact with the skin, simply use baking soda to wash the area and it should fade.
- You can make the juice without carrots and use beets alone if you want to.
- Once the juice is made, keep refrigerated and consume within 5-7 days of making it.
- The amount of water/milk used is a rough guide, you may want to thin out the punch/juice some more so add more liquid towards the end.
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